How Bread Flour Works
Bread flour stands out because of its high protein content. This extra protein is crucial for creating gluten, the stretchy network that forms when flour meets water and is kneaded. In yeast breads, this strong gluten network traps the gases produced by the yeast, allowing the dough to rise significantly and hold its shape.
Beyond just wheat protein, bread flour is often formulated with specific additives to enhance performance. As noted in traditional baking guides, it may contain a small amount of malted barley to provide food for the yeast. Additionally, ingredients like vitamin C or potassium bromate are sometimes included to assist in gluten formation, ensuring the dough retains gas and achieves superior volume.
Substituting with All-Purpose Flour
A common question in the kitchen is whether you can use all-purpose flour if a recipe calls for bread flour. The short answer is yes. You can certainly substitute all-purpose flour in most bread recipes.
However, because all-purpose flour has less protein, the results may be slightly different. Your bread will likely still be delicious, but the volume might be lower, and the texture may be less chewy or \”spectacular\” than if you had used the high-protein variety.
How to Make a Substitute
If you only have all-purpose flour on hand but want the structural benefits of bread flour, there is a simple workaround using vital wheat gluten.
Wheat gluten is essentially pure flour protein. By adding a small amount to your all-purpose flour, you can mimic the protein content of bread flour. A common approach is to add approximately one tablespoon of wheat gluten to your bread recipe. This simple addition helps strengthen the dough, giving you results comparable to using store-bought bread flour.
FAQ
What is the main difference between bread flour and all-purpose flour?
The primary difference is the protein content. Bread flour has a higher percentage of protein compared to all-purpose flour, which helps create more gluten for a chewier texture and better rise in yeast breads.
Can I use bread flour for cakes or pastries?
It is generally not recommended because the high protein content can make delicate baked goods like cakes and pastries tough or rubbery. Lower-protein flours are better suited for tender treats.
What does adding vital wheat gluten do to dough?
Adding vital wheat gluten increases the overall protein content of the flour mixture. This strengthens the gluten network, improving the elasticity, rise, and structure of the dough, similar to using bread flour.