How to Increase Protein in Bread Flour for Superior Baking
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4 min read
According to baking science, a higher protein content (typically 12-14%) is what gives bread its superior chewy texture and strong structure, distinguishing it from baked goods made with lower-protein all-purpose flour. Mastering the art of boosting your flour's protein is key to achieving that perfect, artisan-quality loaf at home. This guide explores the most effective methods, from simple additions to more advanced blending techniques, for bakers of all skill levels.
