What is the difference between bread flour and regular flour

However, the Bread Flour will absorb more water and to obtain the correct dough consistency for the first rise, you will need to add more water than the AP Flour recipe calls for. Since I am a wet then dry ingredient guy, I add more liquid at the start, then add flour until the correct consistency is achieved. Hi, and thanks for all the wonderful info!! It does, indeed, make softer ciabatta rolls which I make weekly. My question is this: if using the Enhancer, does that affect the need to add more water, or change the ratio of extra water when substituting Bread Flour for AP Flour?

Hi Chrissy! Since the enhancer does not absorb any significant amount of water, you can go ahead and keep the water the same in your ciabatta rolls recipe. Happy Baking! I bought a bread machine, and all the recipes call for bread flour which is unavailable here in Costa Rica, what can i use instead or can i just add gluten to plain flour Non of the bread i made in the oven rose more than a third of what it is supposed to.

View our privacy policy. Blog Tips and Techniques How to substitute bread flour for all-purpose flour Tips for smart ingredient swaps Author. Recipe in this post. One answer is protein content. I tried the recipe with both all-purpose and bread flour to see what would happen. Now you might be wondering if there were any surprises inside of these loaves Whole wheat bread Oftentimes bread flour or all-purpose flour is substituted for some of the whole wheat flour to help give whole grain loaves a boost.

Rise, structure, crust, crumb? Very similar. So, can you substitute bread flour for all-purpose flour? Tagged: cheese bread sandwich bread yeast bread flour Flour IQ. Filed Under: Tips and Techniques. The Author. View all posts by Kye Ameden. Comments I received some King Arthurs bread flour, can I fry food with this, like chicken, pork chops etc..

Pin FB Share. French Baguettes. Credit: Katty Loan Chu. Credit: Meredith. Bread flour and all-purpose flour have different amounts of protein. Bread flour has between 12 and 14 percent protein, while all-purpose has between 8 and Depending on what you are wanting to make, this could be a good or bad thing think banana bread vs.

But for most baking, you can absolutely sub bread flour for all-purpose flour, or vice-versa. First, I invite you to geek out with me about the science of protein.

Both all-purpose also commonly known as AP and bread flours are types of wheat flour. Other kinds of wheat flour are whole wheat, pastry flour, self-rising, and cake flour more on some of those other types later. The protein in wheat flour is what causes gluten development. And gluten is what makes bread dough strong enough to trap in the air during the rising process, resulting in that fluffy, yet chewy, texture we all love so much.

As I said above, the difference between bread flour and all-purpose flour is precisely a question of protein. What this means for us home bakers is that, in bread baking especially, bread flour and all-purpose flour can be used interchangeably.

There may be a slight difference in how the bread turns out, but probably nothing you would notice without doing a side-by-side comparison. Interested in seeing one? King Arthur Flour shows us how little the difference can really be. Specifically, if all you have on hand is bread flour, many cookie, brownie, muffin, and quick bread recipes will work out just fine.

First things first—what is flour anyway? The most basic kind of flour in baking is wheat flour, which is made when wheat grains undergo the milling process. The grains are cleaned and tempered with water, then ground and sifted to break down the endosperm of the wheat kernel into a powder. When whole-wheat flour is made, the whole grain is used rather than just the endosperm.

All-purpose flour is the most common kind of flour—and it's the best choice when you're making a recipe that doesn't specify a certain kind.

You can buy it bleached or unbleached. Bleached flour has been treated with chemical agents to speed up the flour's aging process, which is beneficial for baking purposes. Either kind is fine for most recipes—it's usually just a matter of personal preference.

Bread flour is a little different—read on to find out the difference between bread flour vs. The main difference between bread flour and all-purpose flour is their protein content.