Bread Flour

Bread Flour is a high-protein flour that is ideal for yeast bread baking. It is available year-round and is a staple in many bakeries and households. Bread flour has a higher gluten content than all-purpose flour, which gives breads a stronger structure and a chewy texture. It is commonly used in artisan breads, pizza dough, and other baked goods that require a rise. Bread flour is predominantly used in Western cuisines, especially in European and North American baking traditions.

Bread Flour Synonyms

High-protein flour
strong flour
hard flour

Bread Flour Substitutes

All Purpose Flour

Different Forms/Types of Bread Flour

White

Refined bread flour with the bran and germ removed, resulting in a lighter texture and color, commonly used for traditional bread baking.

Organic

Bread flour produced without synthetic pesticides or fertilizers, often preferred for its natural cultivation methods.

Bleached

Bread flour treated with chemical agents to speed up aging and improve its baking properties, which can affect the flavor and nutritional value.

Unbleached

Bread flour that has been naturally aged without chemical treatment, preferred for its natural color and better flavor.

Whole Grain

Bread flour that has not been refined and contains all parts of the grain, providing a more robust flavor and higher nutritional content.

How to Choose Bread Flour

When selecting bread flour, look for a high protein content, typically around 12-14%, which is crucial for gluten development and bread structure. The flour should be uniform in color and texture. For organic bread flour, ensure it has the appropriate certifications. Always check the packaging for any signs of damage or moisture, which can affect the flour's quality.

Cooking/Prep Tips for Bread Flour

Bread flour, with its high protein content, is ideal for yeast-leavened baked goods due to its strong gluten network, which provides structure and chewiness. When working with bread flour, hydration is key; it absorbs more water than all-purpose flour. For intermediate and expert home cooks, it's important to adjust the hydration levels in your recipes to achieve the desired dough consistency. Autolyse, the process of resting the flour and water mixture before adding yeast and salt, can improve gluten development and dough handling. Additionally, kneading the dough sufficiently to pass the windowpane test ensures a well-developed gluten structure, which is crucial for breads that are light and airy with a good crumb.

Shelf Life of Bread Flour

Store bread flour in a cool, dry place, away from direct sunlight and heat. An airtight container is ideal to prevent moisture and pests. Bread flour can also be stored in the freezer to extend its shelf life, especially for whole grain varieties, which can become rancid due to their higher oil content. Ensure the flour is brought to room temperature before use if stored in the freezer.

Recommended Brands for Bread Flour

white bread flour: Gold Medal

organic bread flour: Bob's Red Mill

bleached bread flour: Pillsbury

unbleached bread flour: King Arthur Baking Company

whole grain bread flour: King Arthur Baking Company

Cooking Techniques for Bread Flour

Baking: Bake bread flour-based doughs at the appropriate temperature for the specific recipe. Steam in the oven can create a crisp crust, while baking stones can help achieve an even bake.

Kneading: This is essential for developing gluten in bread dough. Knead by hand on a floured surface or with a dough hook in a stand mixer until the dough is smooth and passes the windowpane test.

Proofing: Allow the dough to rise until it has doubled in size. This is a critical step for flavor development and creating a light, airy structure in the final product. Proofing times can vary based on the recipe and ambient temperature.

Popular Bread Flour Recipes

Sourdough Bread
Baguettes
Pizza Dough

Bread Flour Nutritional Information (100g)

fat: 1.5 g
fiber: 2.7 g
sugar: 0.3 g
protein: 12.9 g
calories: 364 kcal
carbohydrates: 76.3 g

Flavor Combinations

Bread flour pairs well with yeast, salt, and water as its fundamental companions. For flavor, it can be enriched with ingredients like olive oil, butter, herbs, cheeses, and sweeteners like honey or sugar. Seeds and nuts can also be incorporated for texture and taste. Bread flour is versatile and can be used in both savory and sweet applications, complementing a wide range of flavors.

Allergen Information

Bread flour contains gluten, which is a common allergen known as celiac disease or gluten sensitivity. Those with these conditions should avoid bread flour and opt for gluten-free alternatives.

Ingredient Comparisons

All Purpose Flour vs Bread Flour