The Ultimate Showdown: Bread Flour Vs Plain Flour
What To Know
- If you’re making a bread that should be less chewy, such as a cake or cookie, then plain flour is a better choice.
- To do this, measure out the amount of bread flour you need and then remove 1/2 cup of flour for every cup of bread flour.
- Bread flour has a higher protein content than plain flour, which gives it a stronger gluten network and results in a chewier bread.
When it comes to baking bread, the type of flour you use can make a world of difference. Two of the most common types of flour used for bread are bread flour and plain flour (also known as all-purpose flour). But what’s the difference between these two flours, and which one should you use for your next loaf of bread?
Protein Content
The main difference between bread flour and plain flour is their protein content. Bread flour has a higher protein content (12-13%) than plain flour (10-11%). This higher protein content gives bread flour a stronger gluten network, which results in a chewier, more elastic bread.
Gluten Network
Gluten is a protein that forms when flour is mixed with water. When dough is kneaded, the gluten proteins form a network that traps gas bubbles, which causes the bread to rise. The stronger the gluten network, the more gas bubbles it can trap, and the more the bread will rise.
Bread Flour: Ideal for Chewy Breads
Bread flour’s higher protein content makes it ideal for breads that are supposed to be chewy, such as sourdough, French bread, and bagels. The strong gluten network in bread flour will give these breads a nice chewy texture.
Plain Flour: Versatile for a Variety of Baked Goods
Plain flour, on the other hand, is more versatile and can be used for a wider variety of baked goods, including cakes, cookies, and pastries. Its lower protein content results in a less chewy texture, which is desirable for these types of baked goods.
Which Flour Should You Use?
Ultimately, the best flour to use for your bread will depend on the type of bread you’re making. If you’re looking for a chewy bread with a strong gluten network, then bread flour is the way to go. If you’re making a bread that should be less chewy, such as a cake or cookie, then plain flour is a better choice.
Other Factors to Consider
In addition to protein content, there are a few other factors to consider when choosing between bread flour and plain flour:
- Brand: Different brands of flour can vary in their protein content, so it’s important to read the label before you buy.
- Freshness: Flour can lose its protein content over time, so it’s best to use fresh flour for the best results.
- Storage: Flour should be stored in a cool, dry place to prevent it from losing its protein content.
How to Substitute Bread Flour for Plain Flour
If you don’t have bread flour on hand, you can substitute plain flour by adding vital wheat gluten. For every cup of plain flour, add 1 1/2 teaspoons of vital wheat gluten. This will help to increase the protein content of the flour and give your bread a chewier texture.
How to Substitute Plain Flour for Bread Flour
If you don’t have plain flour on hand, you can substitute bread flour by removing some of the protein. To do this, measure out the amount of bread flour you need and then remove 1/2 cup of flour for every cup of bread flour. Replace the removed flour with cornstarch. This will help to reduce the protein content of the flour and give your bread a less chewy texture.
Information You Need to Know
Q: What is the difference between bread flour and plain flour?
A: Bread flour has a higher protein content than plain flour, which gives it a stronger gluten network and results in a chewier bread.
Q: Which flour is better for bread?
A: Bread flour is better for breads that are supposed to be chewy, such as sourdough, French bread, and bagels. Plain flour is more versatile and can be used for a wider variety of baked goods, including cakes, cookies, and pastries.
Q: Can I substitute bread flour for plain flour?
A: Yes, you can substitute bread flour for plain flour by adding vital wheat gluten. For every cup of plain flour, add 1 1/2 teaspoons of vital wheat gluten.
Q: Can I substitute plain flour for bread flour?
A: Yes, you can substitute plain flour for bread flour by removing some of the protein. To do this, measure out the amount of bread flour you need and then remove 1/2 cup of flour for every cup of bread flour. Replace the removed flour with cornstarch.
Q: How do I store flour?
A: Flour should be stored in a cool, dry place to prevent it from losing its protein content.