Mynyel Posted March 25, 2012 Share Posted March 25, 2012 Most recipes I have seen call for bread flour. I don't have any. I haven't bought it in a long time. I keep thinking that back when you couldn't buy bread in a store they probably didn't have bread flour and "regular" flour. Did they? What is the difference between them? Quote Link to comment Share on other sites More sharing options...
stripe Posted March 25, 2012 Share Posted March 25, 2012 I keep thinking that back when you couldn't buy bread in a store they probably didn't have bread flour and "regular" flour. Did they? What is the difference between them? More protein in bread flour. I am not sure when one couldn't buy bread in a store, though. Not very recently, for sure. There are a lot of breads that will be fine with all purpose flour. My grandma has always made bread with all purpose, I think. Are you making very crusty, "artisinal" bread? Or a soft loaf? Quote Link to comment Share on other sites More sharing options...
Mynyel Posted March 25, 2012 Author Share Posted March 25, 2012 Just making wheat bread :) For sandwiches and toast. Quote Link to comment Share on other sites More sharing options...
Unicorn. Posted March 25, 2012 Share Posted March 25, 2012 I always just used all purpose flour and had wonderful bread. :D Quote Link to comment Share on other sites More sharing options...
stripe Posted March 25, 2012 Share Posted March 25, 2012 I think King Arthur Flour has a great collection of recipes on their website. They obviously sell flour but I use other brands without any problems. Here are their sandwich loaf recipes: http://www.kingarthurflour.com/recipes/bread/sandwich-loaves I think this is their most popular: http://www.kingarthurflour.com/recipes/king-arthurs-classic-white-sandwich-bread-recipe I rarely buy bread flour, myself. Quote Link to comment Share on other sites More sharing options...
Ellesmere Posted March 25, 2012 Share Posted March 25, 2012 Here is another King Arthur link, if you are really, really interested in protein levels of various flours. You have to scroll down a bit, but the page has descriptions of the different types. Lately, I've been making the no-knead bread and I just use KAF all-purpose. I just don't have room for a lot of different types of flours. Quote Link to comment Share on other sites More sharing options...
ktgrok Posted March 25, 2012 Share Posted March 25, 2012 You can also add a bit of vital wheat gluten to the recipe, when using regular flour. That adds in the extra protein you would get from bread flour without needing two kinds of flour. Quote Link to comment Share on other sites More sharing options...
KrissiK Posted March 25, 2012 Share Posted March 25, 2012 I never use bread flour and I make really good bread. Quote Link to comment Share on other sites More sharing options...
LaxMom Posted March 25, 2012 Share Posted March 25, 2012 When I could eat gluten, I either used KAF all-purpose or their "special", which has a protein content between their AP and bread flours. I really saw no difference in AP/special/bread as far as end product, in any type of bread (plain old white, French, artisan loaves, no-knead, sourdough). (I should mention Special is only available in 50lb bags, though.) Quote Link to comment Share on other sites More sharing options...
ScoutTN Posted March 26, 2012 Share Posted March 26, 2012 the King Arthur website has loads of great bread recipes with regular flour (or ww). :) Quote Link to comment Share on other sites More sharing options...
Slartibartfast Posted March 26, 2012 Share Posted March 26, 2012 You can also add a bit of vital wheat gluten to the recipe, when using regular flour. That adds in the extra protein you would get from bread flour without needing two kinds of flour. :iagree: You need to add one tablespoon of gluten for every cup of flour. I just buy flour and keep the vital wheat gluten in the fridge. Quote Link to comment Share on other sites More sharing options...
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