My theory is this has to be at least as healthy as 100% WW given the fiber, yet it is light enough for the tastes of the kids. On the other hand, bread flour is produced from hard wheat type, which is basically the hard spring crop. This flour is wheat flour that has been stripped of two main components- bran and germ. A higher protein content means more gluten formation and stronger breads. Cake flour is the most finely milled flour you’ll find, with a similar level of protein content … Giovanni50, I just sent you an email with a bit more information about true bread flour, and a link to a site which rounds it all out for you. Danai, in the search box on the upper left type in Shaping Loaves- tons of info there, plus a many videos on you tube that show you how. Bleached flour: When freshly milled, flour is slightly yellow. Marty Feldman's charachter said, Abby Normal's brain. Thanks again, Ray. Try making this easy homemade bread recipe with all-purpose flour. During the kneading process, it tends to literally cut, or shorten protein strands. The trick is to make sure the bran has a chance to hydrate. Whole wheat flour sucks up a lot more water than white because of the bran and fibers not present in white flour. I have been measuring it down to the gram, 500 total, 250 WW and 250 BF, 300 WW, 200 BF 150/350 and so on and just keeping notes This yogurt bread lower picture, was made when my instant yeast was fresher, and with my regular whole wheat. Try a 60 to 70% ratio of water to whole wheat flour weight and mix it 4 to 5 minutes longer, being careful not to let the dough get too warm. • Bread flour has a gluten content of about 12-13%. Cake Flour. bread in the US is made of AP flour, then this is a mix. Bread made with a high proportion of rye flour can last longer than bread made only with wheat flour. So the UK bread is *more* hard wheat and more gluten. In my experience, non-wheat flours like oat, quinoa, and buckwheat can be used at up to 25% of the total flour weight with basically no volume issues in the resulting bread if the other 75% of the flour is bread flour, all purpose flour, or a hard red whole grain flour. I have been experimenting with WW flour in making various types of loaves and Bread Flour. I too mill my own wheat. Whole Wheat Flour: 14% protein. I have been experimenting with WW flour in making various types of loaves and Bread Flour. Strong flour is Hard wheat, plain flour is soft wheat. Ray, Nick, I went to your link, and the poster who said you guys are insanely amazing, reminded me of the movie, Young Frankenstein, when the henchman was asked, whose brain did you bring me? You might want to use a cooler water temp to prevent this. Bread in the UK is made of strong bread flour. This site is powered by Drupal. Very impressive loaves! Bread flour does have a slightly higher protein content than regular white flour but the folks at King Arthur Flour say it can be substituted without harm. All-purpose flour is a blended product, made by grinding a combination of low and high gluten wheat varieties. Bread made with 100 percent rye is renowned for its long shelf life when compared to wheat. Ultimately I would like to use pure WW flour but the loaf just never turns out the same with out the Bread Flour. My post is confusing because one of the picures I wanted to show, of bread results with older saf yeast, stubornly refused to materialize. If (?) For example, use the same amount of almond flour as you would wheat flour. Flour is available in both bleached and unbleached versions. Bread flour is milled from hard spring wheat, which has a higher protein content than the hard winter wheat used in all-purpose flour. Whole wheat doughs normally have to be mixed longer than white doughs as well because the bran interferes with the gluten development. I find that this can result in a very light bread that my children like. When originally created, bread flour was designed to be paired with yeast in order to produce the perfect baked good (usually breads). Notably, this makes durum wheat flour less suitable for making bread. Wheat Flour Basics. This gluten gives bread the right structure and texture. The amount of protein found in bread flour is higher, in order to contain and produce more gluten and achieve the desired rise in bread. Hope you caught this old movie, or the above will not make any sense whatsover. If the dough isn't given sufficient mixing time it'll be underdeveloped and will have poor gas retention resulting in a flat loaf. The good news is you are grinding your own and as you well know by now, the flavor cannot be beat. The main difference between bread flour and all-purpose flour is a matter of protein. When I grind my own wheat is there anything I can add to it as I grind it to get the same effect as Bread Flour or is there a type of grain I can grind to get more the effect of Bread Flour? That’s because dough made with flour with a damaged starch content has a reduced ability to ferment and rise ( 4 ). See a prior post of mine per the link below. Although this is a step-up providing 23.5% of dietary fibre (only 0.2% more than its counterparts above), it still proves to … – Strong flour for breads. Protein adds strength to dough and enables loaves of bread to rise high. My personal preference is a 70% WW and 30% bread flour. That said, it seems hard to imagine how you could improve on those loaves! For bread making, hard whole wheat flour is the suitable choice to produce a tender loaf of bread because of the higher gluten content. It actually has a significantly higher protein content than bread flour. Thanks again. Thank you. Gluten has recoil and stretch properties, giving structure to your finished goods. It actually has a significantly higher protein content than bread flour. The resulting bread will be dense without a lot of "spring" in the texture. Active dry, as per the recipe. Happy baking. http://www.thefreshloaf.com/node/17713/can-anyone-appease-my-frustration-home-milled-allpurpose-or-bread-flour, I don't grind my own, but have been getting very satisfactory results with a stone ground organic flour for my 100% whole wheat breads. At 12- to 13-percent protein content, bread flour is stronger than all-purpose flour, but it … The closest flour to bread flour would be regular unbleached white flour. For making pastries and cakes, use whole wheat pastry flour, made from soft wheat kernels, to make fluffier confections. It was made with an overnight sponge. Give it a try and you can always adjust from there... Good luck!! • The protein content in bread flour is much higher than that of regular flour. The package indicated it was good till 2011,but with repeated use, the damp air probably got to it. At times, other grains like rye and barley are added in producing bread flour. Hope Preston is correct about the contents of whole wheat flour. I did use SAF instant yeast for the yogurt breads, and while the yeast was newly frozen, it worked as well for me as the active dry. All original site content copyright 2020 The Fresh Loaf unless stated otherwise. This extra protein creates more gluten when kneaded in bread doughs. The Fresh Loaf is not responsible for community member content. And also adding 5-10% rye adds complexity, yet still light. I also somtimes add 5% oat bran and reduce the WW to 65%. In fairness, I also used fresher yeast, in my higher loaf. Can I use whey protein powder instead of vital wheat gluten in whole wheat bread recipes, and if so, how much? What Is Bread Flour? Bread Flour. White whole wheat flour is still made from the entire kernel (aka a whole grain), the plant itself is simply lighter in color and flavor. Wheat flour, on the other hand, is super versatile. Adding milk,eggs or oil also helps to soften a loaf. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. Bread Flour. Whole wheat flour is made by milling the entire wheat berry, including the inner germ and outer bran, which gives it more nutrition and stronger, more robust flavor. • Bread flour is coarser to the touch than all purpose flour and is slightly off-white in colour. You could use whole wheat flour and add wheat gluten. In brief: • Cake flour is made from a highly specialized type of wheat flour that is solely intended pastries and cakes. Bread flour vs. all-purpose flour: Like with cake flour, if you don’t have bread flour, all-purpose will work. I find it works well a year of more later. I apologize for the resulting mish mash. I use hard, red,spring wheat and have no problems.It has plenty of gluten. It's also important that hard red wheats (either spring or winter) will have more gluten than soft red or white wheats and are better for making bread. • All purpose flour can be substituted for bread flour by adding a small amount of vital wheat gluten to the flour in order to increase its gluten content. Quick question. Milling wheat for flour is a laborious process, but it produces flours of varying gluten content. Bread flour's protein, or gluten, content is 12-12.5%, while that of whole wheat flour is 14-14.5%, equal to that of high gluten flour … The reason for whole wheat flour containing more protein is to compensate for the scissoring action that can result from the sharp edges of the bran. Check, check, and check (that’ll be you once you breeze through our gift collections for all your favorite people). How to swap almond flour for wheat and vice versa. Content posted by community members is their own. Whole Wheat Flour vs White Flour. If you go for higher percentages of these non-wheat flours, you may want to bake the dough in a loaf pan. I think this will be more true of artisan bakeries than of commercial bread. I mix my dough up and put it in an oiled container overnight in the refrigerator.Some people autolyse and some use soakers. The bread I was trying to post was still a good rise, but not  quite as high. Soft wheat, often labeled “cake flour” (six percent protein) or “pastry flour” (seven to nine percent protein), includes less gluten, yielding a more delicate result. It depends on the type of grain and the technique. To swap almond flour for wheat flour, simply follow the 1:1 ratio. When you mix your whole wheat dough do you use the same hydration as you do for white dough? This is because gluten is enhanced by protein and a large percentage of gluten can result in a harder baked good. As good as your loaves are, you may find that SAF gives even better results- lots of discussion on this forum as being the best yeast out there, which mirrors my own experience too. I believe it was a finer grind, than the flour I had been using. There are all different methods for this-the bottom line is that it takes hours for the bran flakes to properly absorb water. One of the reasons for this is that rye flour has an important characteristic: it … I buy mine in Whole Foods store for less than $5 for a huge bag, also like you store by freezing. Bread flour can mean many things to many producers. Recently I tried Bob's Red Mill, organic stone ground, and got loftier bread. Thanks for your compliment. While there are bread flours, there is no flour made specifically for bread machines. Eight week bread baking course at Institute of... Sourdough Batards with Rosemary and Cream Cheese, 36 hours+ sourdough baguette - everything I know in one bread. In baking, you may be able to substitute higher ratios of white whole wheat flour to all-purpose flour than regular whole wheat flour before you notice flavor differences. WHOLE WHEAT: As a direct contrast to all-purpose, whole-wheat flour is flour that includes the wheat germ, bran, and endosperm, making for a dense, flavor-packed flour that results in heavy-hitter, high-moisture loaves. Ray. Use it in whole wheat sandwich bread or try adding it to your favorite baked goods. My whole wheat loaf is relatively light but will never be as fluffy as a white flour loaf-it has the bran from the kernel, after all. Try with bread flour: Homemade Bagels. Yes, you can substitute whole wheat flour for bread flour, but you will likely be disappointed in the final product. If you can't find bread flour, adding gluten to all-purpose flour or a whole wheat flour will work. Gluten is the wheat's natural protein, and it's what gives baked goods their … (I am still learning picture posting.) My instant yeast I had stored in the freezer, in a single container (wide mouthed jar), so  i believe the yeast might have been part of my problem. When white flour breaks down in your system, your body will treat it just as if it were white sugar, which can lead to weight gain. Upper loaf is a buttermilk straight dough, made with finer whole wheat and newer active dry yeast. I only use whole wheat flour when baking bread. If you want to cut gluten and up the nutrition in your baked goods, try oat flour, which can be used to replace part or all of the wheat flour in your recipes. Bread flour as you buy in the store is usually white flour made either with wheat which has a naturally higher gluten (protein) content than all-purpose flour, or is flour with added gluten. Bread flour, which comes in white and whole wheat varieties, has a … Hello everyone, Quick question. Your Breads are beautiful. Whole wheat PASTRY flour is more finely ground than whole wheat flour and produces lighter, softer baked items like cookies and brownies. Give it a try and you should see better results. Protein content determines how much gluten the flour will form, which in turn affects the … You may also want to do a search on Scoring Loaves, lots of information there too! Bread flour has a higher protein content than its all-purpose cousin—about 12%. Bread flour, says SFGate, is considered a high gluten flour, with a gluten content of up to 13 or 14 percent. I disagree with the above answer. The same goes when substituting wheat flour for almond flour: Use the 1:1 ratio. Whether or not a flour is specifically bread flour has to do only with the amount of gluten and not whether it's white or whole wheat. I know I can throw some yeast or enhancer in the WW flour which helps a bit when I bake it but it still never has the growth that the pure Bread Flour loaves get but I am still trying to go all Whole Wheat. And since protein is what literally holds bread up, well, I imagine you're getting my drift. Use the search box or just scan under the Whole Grain category-there has been a LOT of discussion on this. Cake flour, bread flour, pastry flour, and all-purpose flour (which are all made from wheat) vary primarily by the type of wheat they’re made from and their protein content, which is perhaps the most interesting and certainly the most significant difference between them, especially when it comes to baking. It has a shorter shelf life than all-purpose flour. Hope Preston is correct about the contents of whole wheat flour. Look for any flour labeled "best for bread," or even "good for bread machines." Cake Flour On the other end of the spectrum, cake flour has one of the lowest percentages of protein (about 5 … Bread flour has a higher percentage. Great picture. Bread flour is a type of hard wheat flour with high protein (up to 12 percent) relative to starch. If the work bread is mentioned anywhere on the label, you can trust that it is bread flour. This loaf of bread contains 80% Maida (White Flour) and 20% (Whole Wheat Flour), with the rest of the ingredients being additives and preservatives. To whiten it, manufacturers could let the … When you stretch it, it's going to want to spring back — and that's annoying. Big fan of the rise of the bread flour where as most of the WW flour loaves come out a little more flat but still very tasty. Further Reading: Bread flour's protein, or gluten, content is 12-12.5%, while that of whole wheat flour is 14-14.5%, equal to that of high gluten flour which is used to make bagels. The recipe is interesting as well. Our bread flour checks in at 12.7% protein, while our all-purpose flour is at 11.7%. Spring wheat boasts a higher protein content (12-14%), and is thus often ground to make bread flour or is blended with winter wheat to produce an all-purpose flour. Whole wheat is a term that gets thrown around a lot in the age of healthy bread baking, but many people don’t actually know what whole wheat means. The biggest difference between the two is that bread flour is a white flour made only of the endosperm and whole wheat includes the germ and bran. Most baked goods, including bread, are made from white flour. It's the amount of protein (gluten). Bread flour is high in gluten, and while your final product will be crispy on the outside, the gluten also means it's going to be springy. So I ran with pictures that cooperated. That's a difference of 17%, which I think is significant. It also has less gluten than whole wheat flour (gluten is needed when baking with yeast). These are some healthier flour options to use in your bread baking: I guess I am just curious, how the heck do I make/grind my own whole wheat bread flour if that even exists? Big fan of the rise of the bread flour where as most of the WW flour loaves come out a little more flat but still very tasty. For all other uses, like cookies, cakes, pancakes, muffins, etc. I have been measuring it down to the gram, 500 total, 250 WW and 250 BF, 300 WW, 200 BF 150/350 and so on and just keeping notes on how it all pans out! Once there go to the bottom where I talk about milling, followed by a recipe, and yet another in the same thread showing pictures of "frankenloaves"  One reader made it twice and raved. The right structure and texture available in both bleached and unbleached versions with whole. 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