Tag: Diy bread flour

Bread flour typically contains 12-14% protein, while plain or all-purpose flour has a lower protein content, between 8-11%. This critical difference means that for a chewier, more structured loaf, you need to know how much gluten to add to plain flour to make bread flour.

According to baking experts, adding vital wheat gluten to all-purpose flour can effectively increase its protein content, making it a viable substitute for higher-protein bread flour. This concentrated powder, made from wheat, enhances the elasticity and structure of dough, leading to better volume and chewiness in baked goods.

Bread flour's higher protein content is crucial for the elasticity and structure of yeast breads. However, if you find yourself without it, there are several effective substitutions. The most common and accessible alternative is all-purpose flour, but adjusting for its lower protein content is key to achieving desirable results.