Bread flour vs. all-purpose flour: Like with cake flour, if you don’t have bread flour, all-purpose will work. I find it works well a year of more later. • Bread flour has a gluten content of about 12-13%. Bread flour is high in gluten, and while your final product will be crispy on the outside, the gluten also means it's going to be springy. You might want to use a cooler water temp to prevent this. My personal preference is a 70% WW and 30% bread flour. Bread flour's protein, or gluten, content is 12-12.5%, while that of whole wheat flour is 14-14.5%, equal to that of high gluten flour which is used to make bagels. When you stretch it, it's going to want to spring back — and that's annoying. Thanks again. Thanks again, Ray. Happy baking. You may also want to do a search on Scoring Loaves, lots of information there too! The Fresh Loaf is not responsible for community member content. How to swap almond flour for wheat and vice versa. The package indicated it was good till 2011,but with repeated use, the damp air probably got to it. Try a 60 to 70% ratio of water to whole wheat flour weight and mix it 4 to 5 minutes longer, being careful not to let the dough get too warm. Hope Preston is correct about the contents of whole wheat flour. Bread flour can mean many things to many producers. • Bread flour is coarser to the touch than all purpose flour and is slightly off-white in colour. In fairness, I also used fresher yeast, in my higher loaf. This extra protein creates more gluten when kneaded in bread doughs. Bleached flour: When freshly milled, flour is slightly yellow. Our bread flour checks in at 12.7% protein, while our all-purpose flour is at 11.7%. When white flour breaks down in your system, your body will treat it just as if it were white sugar, which can lead to weight gain. Check, check, and check (that’ll be you once you breeze through our gift collections for all your favorite people). Content posted by community members is their own. And also adding 5-10% rye adds complexity, yet still light. The reason for whole wheat flour containing more protein is to compensate for the scissoring action that can result from the sharp edges of the bran. Bread made with a high proportion of rye flour can last longer than bread made only with wheat flour. What Is Bread Flour? Giovanni50, I just sent you an email with a bit more information about true bread flour, and a link to a site which rounds it all out for you. One of the reasons for this is that rye flour has an important characteristic: it … I have been experimenting with WW flour in making various types of loaves and Bread Flour. Whole Wheat Flour vs White Flour. For example, use the same amount of almond flour as you would wheat flour. When originally created, bread flour was designed to be paired with yeast in order to produce the perfect baked good (usually breads). I have been experimenting with WW flour in making various types of loaves and Bread Flour. During the kneading process, it tends to literally cut, or shorten protein strands. Gluten has recoil and stretch properties, giving structure to your finished goods. I have been measuring it down to the gram, 500 total, 250 WW and 250 BF, 300 WW, 200 BF 150/350 and so on and just keeping notes on how it all pans out! My whole wheat loaf is relatively light but will never be as fluffy as a white flour loaf-it has the bran from the kernel, after all. See a prior post of mine per the link below. It actually has a significantly higher protein content than bread flour. Hope you caught this old movie, or the above will not make any sense whatsover. Bread made with 100 percent rye is renowned for its long shelf life when compared to wheat. • All purpose flour can be substituted for bread flour by adding a small amount of vital wheat gluten to the flour in order to increase its gluten content. WHOLE WHEAT: As a direct contrast to all-purpose, whole-wheat flour is flour that includes the wheat germ, bran, and endosperm, making for a dense, flavor-packed flour that results in heavy-hitter, high-moisture loaves. My post is confusing because one of the picures I wanted to show, of bread results with older saf yeast, stubornly refused to materialize. If the dough isn't given sufficient mixing time it'll be underdeveloped and will have poor gas retention resulting in a flat loaf. I disagree with the above answer. Eight week bread baking course at Institute of... Sourdough Batards with Rosemary and Cream Cheese, 36 hours+ sourdough baguette - everything I know in one bread. The recipe is interesting as well. Great picture. I think this will be more true of artisan bakeries than of commercial bread. Give it a try and you can always adjust from there... Good luck!! Try making this easy homemade bread recipe with all-purpose flour. That's a difference of 17%, which I think is significant. Your Breads are beautiful. The resulting bread will be dense without a lot of "spring" in the texture. Bread flour's protein, or gluten, content is 12-12.5%, while that of whole wheat flour is 14-14.5%, equal to that of high gluten flour … To whiten it, manufacturers could let the … The trick is to make sure the bran has a chance to hydrate. At times, other grains like rye and barley are added in producing bread flour. Marty Feldman's charachter said, Abby Normal's brain. This is because gluten is enhanced by protein and a large percentage of gluten can result in a harder baked good. It was made with an overnight sponge. Danai, in the search box on the upper left type in Shaping Loaves- tons of info there, plus a many videos on you tube that show you how. If you want to cut gluten and up the nutrition in your baked goods, try oat flour, which can be used to replace part or all of the wheat flour in your recipes. Thanks for your compliment. I believe it was a finer grind, than the flour I had been using. When I grind my own wheat is there anything I can add to it as I grind it to get the same effect as Bread Flour or is there a type of grain I can grind to get more the effect of Bread Flour? To swap almond flour for wheat flour, simply follow the 1:1 ratio. Wheat flour, on the other hand, is super versatile. Bread flour as you buy in the store is usually white flour made either with wheat which has a naturally higher gluten (protein) content than all-purpose flour, or is flour with added gluten. In brief: • Cake flour is made from a highly specialized type of wheat flour that is solely intended pastries and cakes. Cake flour, bread flour, pastry flour, and all-purpose flour (which are all made from wheat) vary primarily by the type of wheat they’re made from and their protein content, which is perhaps the most interesting and certainly the most significant difference between them, especially when it comes to baking. My theory is this has to be at least as healthy as 100% WW given the fiber, yet it is light enough for the tastes of the kids. Adding milk,eggs or oil also helps to soften a loaf. In baking, you may be able to substitute higher ratios of white whole wheat flour to all-purpose flour than regular whole wheat flour before you notice flavor differences. Milling wheat for flour is a laborious process, but it produces flours of varying gluten content. Soft wheat, often labeled “cake flour” (six percent protein) or “pastry flour” (seven to nine percent protein), includes less gluten, yielding a more delicate result. Whole wheat is a term that gets thrown around a lot in the age of healthy bread baking, but many people don’t actually know what whole wheat means. Bread flour has a higher percentage. This gluten gives bread the right structure and texture. Bread flour, which comes in white and whole wheat varieties, has a … If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. This site is powered by Drupal. Bread Flour. Can I use whey protein powder instead of vital wheat gluten in whole wheat bread recipes, and if so, how much? Wheat Flour Basics. Strong flour is Hard wheat, plain flour is soft wheat. It's the amount of protein (gluten). Whole wheat doughs normally have to be mixed longer than white doughs as well because the bran interferes with the gluten development. At 12- to 13-percent protein content, bread flour is stronger than all-purpose flour, but it … The bread I was trying to post was still a good rise, but not  quite as high. Ray. Ultimately I would like to use pure WW flour but the loaf just never turns out the same with out the Bread Flour. My instant yeast I had stored in the freezer, in a single container (wide mouthed jar), so  i believe the yeast might have been part of my problem. It actually has a significantly higher protein content than bread flour. If the work bread is mentioned anywhere on the label, you can trust that it is bread flour. And since protein is what literally holds bread up, well, I imagine you're getting my drift. I have been measuring it down to the gram, 500 total, 250 WW and 250 BF, 300 WW, 200 BF 150/350 and so on and just keeping notes Whole wheat flour sucks up a lot more water than white because of the bran and fibers not present in white flour. Spring wheat boasts a higher protein content (12-14%), and is thus often ground to make bread flour or is blended with winter wheat to produce an all-purpose flour. Use it in whole wheat sandwich bread or try adding it to your favorite baked goods. This yogurt bread lower picture, was made when my instant yeast was fresher, and with my regular whole wheat. These are some healthier flour options to use in your bread baking: Recently I tried Bob's Red Mill, organic stone ground, and got loftier bread. Use the search box or just scan under the Whole Grain category-there has been a LOT of discussion on this. Whether or not a flour is specifically bread flour has to do only with the amount of gluten and not whether it's white or whole wheat. Whole wheat PASTRY flour is more finely ground than whole wheat flour and produces lighter, softer baked items like cookies and brownies. I also somtimes add 5% oat bran and reduce the WW to 65%. In my experience, non-wheat flours like oat, quinoa, and buckwheat can be used at up to 25% of the total flour weight with basically no volume issues in the resulting bread if the other 75% of the flour is bread flour, all purpose flour, or a hard red whole grain flour. Ray, Nick, I went to your link, and the poster who said you guys are insanely amazing, reminded me of the movie, Young Frankenstein, when the henchman was asked, whose brain did you bring me? Hope Preston is correct about the contents of whole wheat flour. I know I can throw some yeast or enhancer in the WW flour which helps a bit when I bake it but it still never has the growth that the pure Bread Flour loaves get but I am still trying to go all Whole Wheat. Protein adds strength to dough and enables loaves of bread to rise high. It's also important that hard red wheats (either spring or winter) will have more gluten than soft red or white wheats and are better for making bread. Yes, you can substitute whole wheat flour for bread flour, but you will likely be disappointed in the final product. For bread making, hard whole wheat flour is the suitable choice to produce a tender loaf of bread because of the higher gluten content. Bread flour is a type of hard wheat flour with high protein (up to 12 percent) relative to starch. Very impressive loaves! All-purpose flour is a blended product, made by grinding a combination of low and high gluten wheat varieties. Bread Flour. http://www.thefreshloaf.com/node/17713/can-anyone-appease-my-frustration-home-milled-allpurpose-or-bread-flour, I don't grind my own, but have been getting very satisfactory results with a stone ground organic flour for my 100% whole wheat breads. White whole wheat flour is still made from the entire kernel (aka a whole grain), the plant itself is simply lighter in color and flavor. Upper loaf is a buttermilk straight dough, made with finer whole wheat and newer active dry yeast. Notably, this makes durum wheat flour less suitable for making bread. While there are bread flours, there is no flour made specifically for bread machines. Further Reading: I find that this can result in a very light bread that my children like. Active dry, as per the recipe. The main difference between bread flour and all-purpose flour is a matter of protein. I too mill my own wheat. Cake Flour. Bread in the UK is made of strong bread flour. It depends on the type of grain and the technique. • The protein content in bread flour is much higher than that of regular flour. The closest flour to bread flour would be regular unbleached white flour. Bread flour has a higher protein content than its all-purpose cousin—about 12%. Big fan of the rise of the bread flour where as most of the WW flour loaves come out a little more flat but still very tasty. A higher protein content means more gluten formation and stronger breads. Protein content determines how much gluten the flour will form, which in turn affects the … Hello everyone, Quick question. Whole Wheat Flour: 14% protein. All original site content copyright 2020 The Fresh Loaf unless stated otherwise. If you can't find bread flour, adding gluten to all-purpose flour or a whole wheat flour will work. It has a shorter shelf life than all-purpose flour. Look for any flour labeled "best for bread," or even "good for bread machines." That said, it seems hard to imagine how you could improve on those loaves! The same goes when substituting wheat flour for almond flour: Use the 1:1 ratio. Most baked goods, including bread, are made from white flour. I did use SAF instant yeast for the yogurt breads, and while the yeast was newly frozen, it worked as well for me as the active dry. For all other uses, like cookies, cakes, pancakes, muffins, etc. The good news is you are grinding your own and as you well know by now, the flavor cannot be beat. It also has less gluten than whole wheat flour (gluten is needed when baking with yeast). Bread flour does have a slightly higher protein content than regular white flour but the folks at King Arthur Flour say it can be substituted without harm. Cake Flour On the other end of the spectrum, cake flour has one of the lowest percentages of protein (about 5 … As good as your loaves are, you may find that SAF gives even better results- lots of discussion on this forum as being the best yeast out there, which mirrors my own experience too. There are all different methods for this-the bottom line is that it takes hours for the bran flakes to properly absorb water. I mix my dough up and put it in an oiled container overnight in the refrigerator.Some people autolyse and some use soakers. Try with bread flour: Homemade Bagels. Own whole wheat doughs normally have to be mixed longer than white doughs as well because the bran fibers. 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