When it comes to baking, flour is one of the most important ingredients. But did you know that there are different types of flour? That's right! The type of flour you use can have a big impact on the end result. In this blog post, we're going to take a closer look at two types of flour: bread flour and all-purpose flour. We'll discuss what sets them apart and when you should use each one. By the time you're finished reading, you'll be a flour expert!
Bread flour is a type of wheat flour that is made from hard wheat. Hard wheat has a higher protein content than soft wheat, which gives bread flour its signature strength and chewiness. When baking with bread flour, you can expect your loaves to be tall and firm with a crusty exterior. If you're looking to make artisan breads or chewy pizza crusts, bread flour is the way to go.
All-purpose flour, as its name suggests, can be used for a variety of baked goods. It's made from a blend of hard and soft wheat, which gives it a medium protein content. This makes all-purpose flour ideal for baked goods that are tender and flaky, like cakes, cookies, muffins, and quick breads. While all-purpose flour can be used for yeast breads, the results will not be as good as if you had used bread flour.
Now that you know the difference between these two types of flour, it's time to put your knowledge to the test! When choosing between bread flour and all-purpose flour, always consider the type of baked good you're making. If you're looking for something chewy or firm, go with bread flour. If you want something tender or flaky, go with all-purpose flour. And if you're ever in doubt, just remember: all-purpose flour is perfect for almost any situation!
Want to know what is the best flour for pizza? Check out our guide here!