Choosing the right kind of flour for your baking/cooking session has never seemed easier! Here’s a full guide tackling all the differences you need to know for All-Purpose Flour Vs. Bread Flour!
So, let’s go home bakers! Allow me to help you choose the right type of flour! Let’s get cooking!
Bread Flour for the Best Loaf of Bread
Hunting the right kind of flour at the local grocery store have always seemed a bit intimidating! Those countless baking aisles of different flours can sure give you a scare to last you a lifetime!
But good news! Being a member of the wheat foods council, and with a refined commitment of making your baking journey easier, one blog at a time, here’s the slight difference and everything you need to know about All-Purpose flour Vs. Bread Flour!
Nine times out of ten, All-Purpose Flour is our go-to ingredient whenever you are engaged in an afternoon baking or cooking session. I mean…the name pretty much says it all!
This general-use white flour basically consists of wheat grains’ starchy endosperm, after removing their germs during processing.
Unfortunately, that would also mean that most of its nutritious properties and natural flavor have been also removed.
But the most important thing to note is that most All-Purpose Flours are more shelf stable than other whole-grain flours, and are eligible for a spot in your pantry until further notice. Pretty great, huh?!
Best Baked Goods Call for the Ideal Flour
Now the key difference between Bread Flour and AP Flour is their protein content and gluten development.
Bread Flour, contains a high protein content, 11-13%, in opposed to All-Purpose Flour that contains an average of 8-11% protein.
Now for the interesting bit, the name. What is known as the “baker’s flour” is famous for having a higher amount of gluten than the other types of flour.
Having a perfect balance of protein makes the dough stretchy and elastic, and the baked loaf of bread chewy with a higher rise than dough with lower protein content.
Passionate bread bakers would surely confirm that when it comes to exemplary pieces of bread and bread recipes, the best flour for the job is the one named precisely for it.
Now that we got the introduction out of the way, here’s everything you need to know about your all-time favorite baking/cooking ingredients!
Your Guide to Different Types of Flours
AP Vs. Bread Flour: Usage
When it comes to All-Purpose Flour Vs. Bread Flour, the competition is pretty strong! Here are a bunch of different ways you can use your flour to satisfy even the wildest of baked goods cravings!
I guess the name is a dead giveaway, but here’s the different kind of ways you can put your All-Purpose plain flour to good use through a wide range of applications.
AP flour’s lower protein content makes it an ideal ingredient, and the best choice, for basically any recipe that calls for flour. Whether it is pizza dough, Middle Eastern manakeesh, Flat Bread, chocolate chips cookies, a banana cake, or olive bread, you will soon realize that the all-purpose dough (or self-rising flour) is a literal lifesaver!
In addiction, some might also use all-purpose flour (or almond flour) as a coating base for fish and chicken, or to thicken sauces and gravies.
From sweet and savory to quick breads, AP is the right flour for your wildest cravings and everything in between!
Oh! I also have a lots of recipes using gluten-free flour that might be of interest to you! Make sure you check them out here!
Being a high-gluten flour makes Bread Flour an ideal option for making pizza dough (if you prefer a chewy texture or chewy bread), bread dough, cinnamon rolls, or even bagels and pretzels!
Since this one is every baker’s secret ingredient for an Oh-My-God bite of chewy piece of baked good, you can find countless of recipes floating around the internet that used bread flour as a base.
How to Store Flour, Dough, and Bread!
Newsflash! Despite popular beliefs, this commonly used pantry staple does have an expiration date. Weird, right? So, here’s how to properly store flour, dough, and loaves of bread for days and days ahead!
Pastry Flour: The best way to store flour would be in an airtight container in a dry and dark place, like a pantry, to prevent light exposure. You can also store it in the fridge for about a year.
Dough: After kneading your dough, place it in a slightly oiled mixing bowl covered with a plastic wrap, then pop it in the fridge. It should last for about 3 days; however, it is best to be used within 48 hours.
Loaf of Bread: To store fresh yeast bread, keep it in a paper bag, or bread boxes, (NO plastic!) on the counter for about 3 days. You can also wrap it tightly in a freezer bag (sliced or whole) and pop it in the freezer too!
Tips and Tricks!
T1: If you are looking for options with the same properties as AP flour, then cake flour, self-rising flour, king Arthur bread flour, and pastry flour are low in protein and don’t contain much gluten as well.
T3: Since bread flour absorbs more liquid than AP flour, make sure you adjust the liquid in case of substitution between the 2 types of flour.
T4: While storing, make sure your container is as airtight as possible. Decreasing flour’s exposure to moisture and air would result in a slower oxidation process.
Frequently Asked Questions (FAQs)
Sure! If you want chewier bread, then use bread flour in place of AP (or any whole wheat flour/high protein flour). But I wouldn’t recommend it if you want an end product that is light and tender, since AP flour has less protein and less gluten than bread flour.
It sure can! If exposed to heat, light, moisture, or oxygen, then your flour might have a chance of spoiling.
Here are 2 things to look for when you suspect your flour is spoiled. If you notice a rusty smell, or the fact that your finished product will not rise properly, then it is probably time to thrown the pantry ingredient away.
Other Useful Blogs for You!
All-Purpose Flour Vs. Bread Flour!
- Bread flour has a higher protein content of 10-13%, in opposed to All-Purpose flour's balance of 8-11%.
- The high protein content found in bread flour makes it ideal for a better rise strong dough with a chewy, crusty, and elastic texture. However, a final product that uses AP flour tends to be soft and light.
- The right dough consistency found in bread flour comes from its tendency of absorbing lots of liquid (because of the protein).
- If you are looking for options with the same properties as AP flour, then cake flour, self-rising flour, king Arthur flour, and pastry flour are low in protein as well.
- If you substitute bread flour with AP flour, keep in mind that the end result will not rise as high or develop a similar strong structure.
- Since bread flour absorbs more liquid than AP flour, make sure you adjust the liquid in case of substitution between the 2 types of flour.
- While storing, make sure your container is as airtight as possible. Decreasing flour’s exposure to moisture and air would result in a slower oxidation process.
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