I just got a bread machine recently, and i noticed that all recipes call for
what is bread flour and where can i find it? i'm in Ottawa, Canada, and
most people i know have never seen any.
Would all purpose flour yield the same results?
thanks in advance..
In article ,
Bread flour is white flour that has a relatively high percentage of
protein (gluten--or, more specifically, gluten-forming proteins). Bread
flour has the highest levels of the generally available flours, cake the
lowest. All-purpose is a compromise for between the different sorts.
However, there are no standards for gluten content; you might find that
the all purpose flour sold in Canada is as high in gluten as the bread
flour in the southern US. See how it works out for you; supermarkets
also sell vital wheat gluten, which can be used to raise the gluten
content of flour.
I believe that lower gluten flours are generally used in Europe, but I
don't know if a bread machine is more likely to reqiore "bread" flour.
Strange. Your supermarket should carry bread flour which is higher in
gluten than AP. It is often labelled "best for bread". The popularity of
bread machines means that supermarkets usually carry several brands
including their own.
If you get really keen on bread baking, you might try the Loblaw's
"wholesale" outlet (?Great Canadian...) which sells bakers' flour in 20kg
sacks for about $11.
Friends of mine with a bread machine, here in Calgary, use AP flour with
good results. The protein value of this is about 12% compared with 14-15%
for some bread flour. However, in Europe, great bread is made with 10%
"Steph G.B" writes:
Bread flour contains more gluten than all-purpose ("AP") flour. It should
work OK in your bread machine, but gluten adds strength to your bread's
structure and provides the elasticity (stretch) during the kneading process.
This, in turn, better traps the bubbles of gas given off by the yeast
and can improve the rise of your bread.
Machine kneading in bread machines can give dough much more of a beating
than hand kneading. The extra gluten in bread flour helps assure that
the dough maintains sufficient stretch without breaking.
You can buy "Vital Wheat Gluten" which has been extracted from wheat flour
by a washing process. It is a fine white powder which is sold in boxes
or bags of a few ounces. You can add this to your AP flour at a ratio
of about 1 teaspoon per cup of flour.
Arrowhead Mills (box) and Bob's Red Mill (celo bag) are two suppliers of
vital wheat gluten. You can find the stuff in health food stores and
sometimes in supermarkets with the baking supplies. Here is a description
and photo of the Arrowhead Mills product:
is also available from King Arthur Flour's Bakers' Catalog.
A 10-ounce box sells for around US$3.00 and you might want to experiment
with it to see if you like the result or if it doesn't seem to make any
difference in your recipes.
The Old Bear
In Commodity Fact Sheet page (check in fas.usda.gov)
The minimum protein level for bread flour is 11.3%
In theartisan.net, their preferred flour is an unbleached all-purpose
flour, ranging in protein content from 9.8 - 11% for making Italian
Using AP flour in bread-machine baking is fine. But if you want to mix
with whole wheat flour or rye flour, it's better to use bread flour or
add a little vital wheat gluten into your AP flour.
You can check the label when buying flour in the supermarket.
I wish you enjoy baking.
Hi: Bread flower has a higher nitrogen content than all purpose. Bread
flower dough must be kneaded in a bread machine or a mixer (like the kitchen
aid). It is available in the supermarkets and is often labled for bread
All purpose flower will work but the bread does not have as good a
You can get bread flower (and many others) from the King Arthur company in
the US. You can locate their address on the web.
It's okay, Joe. I'm from Rochester, so I understand the tendency to use
"flower" and "flour" interchangeably.
For those not in the know, Rochester NY is known as both the "Flower City"
and the "Flour City."
I don't know if this is true or not, but I've heard that bread flour has
added to it, citric acid (vitamin c) powder to make it bread flour.
I tried adding the teeniest pinch of citric acid to my all-purpose flour for
a pizza crust, instead of using bread flour which seems to make it a little
too bubbly for my tastes. The addition of the citric acid did change my
It may change the texture of the dough but you did NOT make bread flour out
of All Purpose flour. The difference between bread flour and all purpose
flour is the protein content. Bread flour has more. However, I don't know of
any 'official' value that allows one to call flour bread flour. Most bread
flour I believe is in the 14-16% protien range while All Purpose flour is in
the 9-11% range. However, I believe some flours are in the 12% and are used
for either flour.
I would add a comment to this...
It is often unnecessary (or even undesirable) to use "bread" flour for
making bread. Most of the classic French breads are made with wheat
flours so low in protein that they would not be described as "bread
flour" by the American millers.
Perhaps this is what I mistakenly thought about bread flour being
all-purpose with the addition of ascorbic acid. It is at
"Some bread flour has ascorbic
acid added, some doesn't. I used to be able to choose from four or five
different brands of bread flour, but now I have to take what I can get!
But, adding a little ascorbic acid gives your bread an extra boost, even if
there's already some in the flour. I add some if I want an especially
light loaf, it makes the bread less dense. The acidity is also supposed to
make the bread last longer."
According to things I have read, the amount of ascorbic acid added by those
large-scale bakeries that use it is something on the order of one-eighth
ounce to 100 pounds of flour. And I think, if anything, I've overstated the
So the notion of someone throwing in a quarter of a vitamin C tablet for a
batch of bread dough is pretty amusing. I guess if a little is good, then a
lot is great, eh.
Check out the Artisan site for a good discussion on flour.
for a complete description of all General Mills
flours. Attached to each description is a specification sheet showing what
is in each flour. The specifics may be different between GM flours and
other millers, but the relative characteristics between the various flours
will hold -- all purpose vs artisan vs bread flour.
Big Imagination calling -- ring, ring!
Now, this is not ALL the time, but when I have bought some baked bread at
stores where I've paid $4-6 a loaf, I would describe the bread as
"lifeless." I have attributed that in the past to the quality of their
flour and have tried to buy good flour for my own baking.
Now I am using exclusively King Arthur, because I feel that is the best I
can find. I know that price is not always an indicator, but GM can be found
at half the price of KA in the same store (Well, I can't be precise in the
percentage difference, but I know it is a LOT of difference.) But I always
buy KA because I "buy" into their advertisement for their product, as well.
I have used GM for pizza's in the last couple of years (and, of course, it
can be my own lack of expertise) but I didn't use the whole bag because I
found it had that lifeless taste.