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!
Course: bread, tips and tricks
Cuisine: international
Keyword: all-purpose flour, All-purpose flour vs. bread flour, AP flour, baking, baking tips and tricks, bread flour, cooking tips and tricks
Author: Lama
Instructions
Protein Content
Bread flour has a higher protein content of 10-13%, in opposed to All-Purpose flour's balance of 8-11%.
Gluten Development
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.
Liquid Absorption
The right dough consistency found in bread flour comes from its tendency of absorbing lots of liquid (because of the protein).
Notes
All-Purpose Flour Vs. Bread Flour: Tips and Tricks
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.