June 2, 2015 - 11:19pm
what flour to use
Hi guys im new to this forum and kinda new to bread making. i live in Australia and the only flour iv used to make bread is the strong flour you get from the shops. But i want to know what the artisan bakers use in there bread to produce those lovely loaves.
thanks
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strong bread flour.
Other things as well but most of my loaves are made with good (organic) bread flour - which I buy in bulk directly from the mill.
-Gordon
thanks for the reply but what makes it 'bread flour' as in is it just the protein content or?
Usually flour with a high gluten (protein) content, however there are other factors, but generally a flour with 12% protein or higher is what you want.
The white wheat flour I mostly use (Shipton Mill No. 4) has 12% protein and is a very good bread flour - some bread flours go to 14% and that may be better for some breads. (ciabatta?) or for mixing with lower protein flours, depending on availability.
I often make my own blend too - e.g. a popular loaf I make has 70% white flour and 30% wholemeal - gives it a bit more texture and flavour without being too "worthy" of a 100% wholemeal loaf...
-Gordon
contents into consideration, first the type of grain (if wheat, type of wheat) and how much of the grain "berry"is presented in the flour. That helps understand the protein content and the % of fibre listed. Not all the protein is gluten but it does give some idea as to the strength of wheat flour.