Bread Flour vs All-Purpose Flour
Bread flour and all-purpose flour are popular choices for making bread, pastries, cakes, and various other foods. While it is possible to use bread flour as a substitute for all-purpose flour, it is essential to know that the results may differ from the intended outcome. This is because bread flour and all-purpose flour have significant differences in a crucial aspect.
Bread flour is high-gluten flour, containing 12%-14% protein. Gluten, a protein found in wheat, barley, and rye-based foods, makes dough more elastic and helps it rise and maintain its shape. The higher protein content in bread flour gives bread a harder, chewier texture. Most bread and pizza crust recipes call for bread flour to achieve lofty results. Bread flour is also helpful in boosting other grains by providing added lift.
All-purpose flour, on the other hand, has slightly less protein, ranging from 11%-12%. It is typically made from a combination of high and low gluten wheat, resulting in softer crumbs. Therefore, all-purpose flour is commonly used in making cakes and other pastries with a softer texture.
Key Takeaways
- Bread flour is high-gluten flour with a protein content of 12%-14%, helping dough rise and maintain its shape, resulting in a harder, chewier texture.
- All-purpose flour has a protein content of 11%-12% and is made from a mixture of high and low gluten wheat, resulting in softer crumbs and a softer texture in pastries.
- While bread flour and all-purpose flour can be substituted for one another, it is essential to understand the potential differences in texture and outcome for the final product.
