Flour showdown: bread flour vs. all purpose – who’s the water-guzzler?

When it comes to baking bread, the type of flour you use can have a significant impact on the final product. Two of the most common types of flour used for bread making are bread flour and all-purpose flour. But what exactly is the difference between these two flours, and does bread flour absorb more water than all-purpose flour?

Understanding Bread Flour and All-Purpose Flour

Bread Flour

Bread flour is a high-protein flour that is made from hard wheat. It has a higher gluten content than all-purpose flour, which gives it a stronger, more elastic structure. This makes bread flour ideal for making breads that require a lot of kneading, such as sourdough or French bread.

All-Purpose Flour

All-purpose flour is a medium-protein flour that is made from a blend of hard and soft wheat. It has a lower gluten content than bread flour, which makes it more versatile and suitable for a wider variety of baked goods, including cakes, cookies, and pastries.

Does Bread Flour Absorb More Water Than All-Purpose Flour?

Yes, bread flour generally absorbs more water than all-purpose flour. This is because the higher protein content in bread flour creates more gluten strands, which can hold more water. As a result, doughs made with bread flour will be stickier and more elastic than doughs made with all-purpose flour.

How Much Water Should You Use?

The amount of water you need to use in a bread recipe will vary depending on the type of flour you are using, as well as the specific recipe you are following. However, as a general rule of thumb, you should use:

• Bread flour: 70-75% hydration (70-75% water by weight of the flour)
• All-purpose flour: 60-65% hydration (60-65% water by weight of the flour)

It is important to note that these are just general guidelines. The actual amount of water you need may vary depending on the specific recipe you are using, as well as the humidity and temperature of your environment.

Tips for Using Bread Flour

• Use a scale to measure your ingredients. This will ensure that you are using the correct amount of flour and water.
• Add water gradually. Start with the minimum amount of water called for in the recipe and add more as needed until the dough reaches the desired consistency.
• Knead the dough thoroughly. This will help to develop the gluten and create a strong, elastic dough.
• Let the dough rest before baking. This will allow the gluten to relax and the dough to rise properly.

Benefits of Using Bread Flour

• Stronger, more elastic dough
• Breads with a chewier texture
• Higher rise
• Improved flavor

Conclusion

So, does bread flour absorb more water than all-purpose flour? Yes, it does. This is because bread flour has a higher protein content, which creates more gluten strands that can hold more water. As a result, doughs made with bread flour will be stickier and more elastic than doughs made with all-purpose flour.

When choosing which type of flour to use for bread making, it is important to consider the type of bread you are making and the desired texture. For breads that require a lot of kneading and have a chewier texture, bread flour is the best choice. For breads that are less dense and have a more tender texture, all-purpose flour is a good option.

FAQ

1. Why does bread flour absorb more water than all-purpose flour?

Bread flour has a higher protein content than all-purpose flour, which creates more gluten strands that can hold more water.

2. How much water should I use for bread flour?

As a general rule of thumb, you should use 70-75% hydration for bread flour. This means using 70-75% water by weight of the flour.

3. What are the benefits of using bread flour?

Bread flour can produce breads with a stronger, more elastic dough, a chewier texture, and a higher rise. It can also improve the flavor of bread.