If you’ve ever baked bread before, you know that there is a specific type of flour that is meant for baking bread – bread flour. But what is the difference between regular flour and bread flour? Is there really a difference at all? In this post, we’ll discuss the differences between regular flour and bread flour, as well as when to use each type of flour.
What is Regular Flour?
Regular flour is a type of all-purpose flour that is made from a blend of hard and soft wheat. It is the most common type of flour used in baking, and it can be found in most kitchen pantries. Regular flour has a moderate protein content, which gives it the ability to produce both tender and strong baked goods.
When baking with regular flour, it is important to note that it will absorb more liquid than other types of flour, so recipes may need to be adjusted accordingly. In addition, regular flour tends to produce a more dense final product than other types of flour. For this reason, it is often best suited for heavier baked goods such as bread and pies.
What is Bread Flour?
Bread flour is a type of flour that is designed specifically for making yeast bread. It is made from wheat which has a higher protein content than other types of wheat, which gives the flour a higher gluten content. Gluten is responsible for giving bread its characteristic chewy texture, and it also helps the bread to rise during baking. Bread flour can be found in most supermarkets, and it is often used in recipes that call for all-purpose flour. However, it can also be used to make other types of baked goods, such as cookies and cakes.
Difference between Regular Flour and Bread Flour
Regular flour is made from wheat that has been ground to a fine powder. It is most commonly used for baked goods such as cakes, cookies, and pies. Regular flour typically has a protein content of 8-10%. Bread flour, on the other hand, is made from wheat that has been ground to a coarser powder.
It is used for, you guessed it, bread! Bread flour has a protein content of 12-14%, which gives it the extra strength needed to support the additional rise that bread dough needs. When using regular flour in place of bread flour, you may need to add a little additional water to your dough to make up for the difference in protein content.
The next time you are in the grocery store, be sure to look for bread flour. It is a little more expensive than regular all-purpose flour, but it is worth it. Bread flour will give your bread a better texture and it will rise higher. If you can’t find bread flour, you can make your own by adding vital wheat gluten to all-purpose flour.