Choosing flours for specific breads
Different flours yield different textures, flavors, and structures in bread. Knowing which to use helps you match the flour’s protein and behavior to the desired loaf.
Common flours and their uses:
- Bread flour: High protein (11–14%)—best for chewy, airy breads like baguettes, bagels, and sandwich loaves.
- All-purpose flour: Moderate protein (9–12%)—versatile for most home baking, including quick and yeast breads.
- Whole wheat flour: Includes bran and germ—adds flavor and nutrition but produces denser loaves; blend with bread flour for lighter texture.
- Rye flour: Low in gluten—used in rye loaves and sourdoughs; often combined with wheat flour for structure.
- Pastry/flour for cakes: Low protein—unsuitable for yeast breads that need gluten.
- High-gluten flour: Very high protein—ideal for bagels and artisan breads requiring strong gluten.
- Gluten-free flours: Rice, sorghum, buckwheat, and starch blends—require binders like xanthan gum and specific recipes.
Tips for substitution:
- Replace part of the flour: Swap 10–30% of wheat flour with whole grain or specialty flours to add flavor while keeping structure.
- Adjust hydration: Whole grain and rye flours absorb more water; increase liquid when using them.
- Use blends: Commercial multigrain or artisan blends are formulated for balance—follow recipe hydration.
Practical considerations:
- Measure by weight for consistency; flour density varies.
- Store whole grain flours in the fridge or freezer to prevent rancidity.
- Experiment gradually—start with small bakings when introducing new flours.
Selecting the right flour is a core skill in bread baking: match protein content and absorption properties to the loaf you want, and adjust hydration and mixing accordingly for reliable results.