Bread Flour

The most common type of bread flour is white flour, but whole wheat versions are also available. To qualify as bread flour, the bran parts of whole wheat flour need to be processed finer. This finer processing prevents the bran from cutting the gluten strands during rising, ensuring the dough maintains its structure and rises properly.

One of the key features of bread flour is its high protein content, which can include up to 15%. The protein in flour forms gluten when mixed with water, and the amount of gluten can significantly affect the texture of baked goods. The high protein content in bread flour results in a strong gluten network, providing the dough with elasticity and enabling it to hold gas bubbles produced during fermentation. This results in baked goods that have a good rise and a chewy texture, which is a hallmark of many traditional breads.

However, while bread flour is excellent for yeast-based pastries, it may not be the best choice for all types of baked goods. For example, cakes and pastries that require a tender crumb would be better served by a lower-protein flour like cake or pastry flour.

In conclusion, understanding the unique properties of different types of flour, like bread flour, can help you choose the right one for your baking needs. So, the next time you’re baking a loaf of bread or a batch of cinnamon rolls, consider reaching for bread flour to achieve that perfect rise and chewy texture. Happy baking!