May 23, 2014 - 4:01am
Question reg. Baking Bread with AP flour...
... I was always told to use Bread Flour because of better Gluten Development.
The one I use has 14% Protein.
Why do people use AP flour, or is the AP flour different from our Plain flour that we use in the UK?
Share
I've noticed that most people will recommend bread flour because of the higher gluten content, but I also read somewhere that even our modern AP flour has a higher gluten content than flour from generations ago, and those people still made excellent bread. I suppose the lower gluten content would require more kneading to get the maximum development potential out of the bread.
In my own experience, I've found a big difference at higher hydrations, but not in the 60 to 65 percent hydration range. When I first started trying to make bread, I used a recipe that called for 75% hydration, and mostly AP flour, with some rye. It never did rise properly. I tried adding VWG to it, and it didn't help at all. I switched to bread flour and found it made a world of difference. Later, I lowered the hydration and liked that even better. After I'd been around here a while and learned some things, I figured out what was happening to my bread back then. The recipe was tried and tested but didn't work for me for one reason - I wasn't kneading properly. I still don't knead properly. In fact, I've gotten to where I usually don't knead at all. I guess I'm just not patient enough. I get bored working the dough, so I figured out how to make a dough that makes good bread without the need to knead.
Thank you DavidEF:)
I used to love kneading by hand, but since my Rheumatoid Arthritis is bad in my fingers and wrists I do the no knead or no kneading at all method.
I am not to keen on Stand Mixers.
AP flour in the US generally has a higher gluten content than plain flour in the UK. Plain flour in the UK is not good for bread on it's own but can be mixed with higher gluten bread flour.
Thank you Ruralidle, I guessed that our Plain Flour was less in Gluten.
I think I shall stick to my Bread Flour:)
I live in the U.S. and usually I use for my yeasted bread, 85% AP flour mixed with 15% , BREAD, WW or RYE FLOUR. That proportion may change when I evolve into making sourdough within the next week or so.
You will LOVE baking with Sourdough!
I also use it to enhance my white Bread that I bake with yeast.
Our plain flour here in the UK is no good for baking bread.
like long soakers, sourdough rises and extended retardation, then you need a bread flour that won't fall apart in the long run.
If you're going for a fast rise and want tenderness, use an AP flour with lower protein. The same if you are adding flour late in the rising game or using as bench flour.