I’ve used baker’s flour countless times throughout my career as a chef, and I can say choosing the right flour can make or break a recipe. Not only does it produce a better structure in bread dough, but it also absorbs more liquid, resulting in a dough that’s easier to work with.
One of my favorite recipes to make with baker’s flour is sourdough bread. The higher protein content in the flour gives the bread its characteristic chewy texture, while the fermentation process produces a complex flavor that’s hard to beat.
That’s why I want to take a closer look at baker’s flour – what it is, how it differs from other types of flour, and when to use it.
In This Article
What Is Baker’s Flour?
Baker’s flour, also known as bread flour, is a type of wheat flour that is ideal for making bread.
The protein content in baker’s flour is higher than all-purpose flour, which is why it produces a better structure in bread dough.
Baker’s flour is typically made from hard wheat, which has a higher gluten content.
How Is Baker’s Flour Different To Other Types of Flour?
The main difference between baker’s flour and other types of flour is the protein content.
All-purpose flour, has a protein content of around 10-12%, while baker’s flour has a protein content of around 12-14%.
The higher protein content in baker’s flour means that it can absorb more liquid and produce a stronger dough.
Plain flour, on the other hand, has a lower protein content of around 9%, which makes it better for cakes and pastries.
Self-raising flour has a leavening agent added to it, which makes it ideal for recipes that require a rising agent like pancakes and biscuits.
When Should You Use Baker’s Flour?
Baker’s flour is ideal for making bread products like sourdough, bagels, and pizza crusts.
The higher protein content in baker’s flour allows for the development of a strong gluten structure, which results in a chewy and crispy texture.
If you’re looking for a flour to use in cakes or pastries, however, it’s best to use plain flour. The lower protein content in plain flour results in a softer texture.
Other Types of Baker’s Flour
While baker’s flour is most commonly made from hard wheat, there are other types of baker’s flour available.
Soft wheat flour, for example, has a lower protein content and is better for making pastries and cakes.
Whole wheat flour is made from the entire wheat grain, including the bran and germ, which makes it higher in fiber and nutrients.
What Is The Protein Content Of Baker’s Flour?
Baker’s flour typically has a protein content of around 12-14%.
Can You Use Plain Flour Instead Of Baker’s Flour?
While you can use plain flour instead of baker’s flour, the resulting texture may not be as chewy or crispy. Plain flour has a lower protein content and is better for cakes and pastries.
What Other Types Of Flour Are Available?
Other types of flour include self-raising flour, whole wheat flour, and soft wheat flour.
Baker’s flour is a type of wheat flour that is ideal for making bread products due to its higher protein content.
However, it’s important to choose the right type of flour for your recipe to ensure the best texture and flavor.