Unveiling the enigma: what is bread flour called and why it’s the secret to perfect bread
What To Know
- While not as strong as bread flour, whole wheat flour can be used to make whole wheat bread or mixed with bread flour to create a blend.
- This higher protein content allows bread flour to form a stronger gluten network, resulting in a loaf with a chewier texture and a crispier crust.
- However, it is important to note that the higher protein content of bread flour may result in a slightly denser texture in these other baked goods.
Bread flour, a cornerstone of the baking world, is renowned for its unique characteristics that yield exceptional loaves. Its higher protein content, typically ranging from 11.5% to 13%, bestows upon it the ability to form a strong, elastic gluten network. This network traps carbon dioxide produced during fermentation, resulting in loaves with an airy, well-developed crumb and a crisp, golden crust.
However, the nomenclature surrounding bread flour varies across regions and cultures, often leaving home bakers perplexed. This article aims to demystify the diverse names attributed to this essential ingredient, providing a comprehensive guide to its various appellations.
Regional Variations
United States
In the United States, bread flour is commonly referred to as simply “bread flour.” It is widely available in grocery stores and baking supply shops.
United Kingdom
Across the pond, bread flour is known as “strong flour” or “high-protein flour.” These terms reflect its higher protein content compared to other types of flour, such as all-purpose flour.
France
French bakers refer to bread flour as “farine de blé T65.” This designation indicates that the flour has been milled from wheat with a protein content of approximately 11.5%.
Italy
In Italy, bread flour is called “farina di grano tenero tipo 0″ or “farina di forza.” These terms translate to “soft wheat flour type 0” and “strong flour,” respectively.
Germany
German bakers use the term “Type 550” to describe bread flour. This refers to the flour’s ash content, which is indicative of its protein level.
Other Names for Bread Flour
In addition to the regional variations mentioned above, bread flour is also known by various other names, including:
- Baker’s flour
- Hard flour
- Manitoba flour (named after the Canadian province where it is grown)
- Wheaten flour
How to Choose the Right Bread Flour
When selecting bread flour, it is important to consider the protein content. For most bread recipes, a flour with a protein content of 11.5% to 13% is ideal. Flours with lower protein content will not produce the same strong gluten network, resulting in a denser, less flavorful loaf.
Bread Flour Substitutes
If bread flour is not readily available, there are a few substitutes that can be used:
- All-purpose flour + vital wheat gluten: Adding vital wheat gluten to all-purpose flour can increase its protein content, making it a suitable substitute for bread flour.
- High-gluten flour: This flour has a protein content of 14% or higher, making it a good choice for breads that require a strong gluten structure.
- Whole wheat flour: While not as strong as bread flour, whole wheat flour can be used to make whole wheat bread or mixed with bread flour to create a blend.
Summary: Navigating the Bread Flour Nomenclature
Understanding the various names for bread flour is crucial for home bakers seeking to create exceptional loaves. By familiarizing yourself with the regional variations and other appellations, you can confidently navigate the world of bread flour and choose the right ingredient for your baking endeavors.
Frequently Asked Questions
Q: What is the difference between bread flour and all-purpose flour?
A: Bread flour has a higher protein content (11.5% to 13%) than all-purpose flour (10% to 12%). This higher protein content allows bread flour to form a stronger gluten network, resulting in a loaf with a chewier texture and a crispier crust.
Q: Can I use bread flour to make other types of baked goods?
A: While bread flour is ideal for making bread, it can also be used to make other baked goods, such as pizza dough, bagels, and croissants. However, it is important to note that the higher protein content of bread flour may result in a slightly denser texture in these other baked goods.
Q: How can I tell if my bread flour is fresh?
A: Fresh bread flour should have a slightly nutty smell and a light cream color. If your bread flour has a sour smell or a dark color, it may be stale and should be discarded.
