September 27, 2023 - 5:33pm
Bleached vs unbleached flour, again...
Aside from the self-inflicted underproofing/underfermentation and fools crumb, the flavor and texture of this small loaf was as good as any previous loaf. My wife had purchased the flour a couple of weeks ago at the bulk food store, only noting that it was labeled "Bakers Premium Flour" and had 12.5% protein. Imagine my chagrin to learn that it is in fact bleached. I'm going to bake another test loaf in a few days to correct my proofing errors but please say again: What are the principal reasons not to use bleached flour? Thanks and best wishes. Dave
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Benzoyl peroxide and chlorine are commonly used to bleach flour. Those are two chemicals I don’t want used on my food. Benzoyl peroxide is used to treat acne.
I also avoid bromated flour because potassium bromate, a dough conditioner, is a recognized carcinogen. It is illegal in all the industrialized countries, except the US.
My personal preference is always unbleached and unbromated flour.
I use unbleached flour and I really don't see any need to do it. It may not be food, but I will note that chlorine (or chlorine dioxide) is used in most municipal water that is safely consumed.
You are wise!
Best wishes. Dave. 👌😎
I recently tried using UNBLEACHED flour for bread and had to dispose of 3 separate batches, dough always too wet and when baking rises and then falls flat and bakes like a brick!!! I tried adding additional flour for better consistency yet always same result!! When i use same recipe for bleached AP flour bread always turns out fine??? Any help
This is like asking "My car won't start. I put gas in it and changed the oil. Please help".
If you don't give details all anyone will say is to use less water and proof for less time.
and your non answer is useless
No way to do better with the information we have. if the response helps bring out more information it will have been useful after all.
and were critical of the first response. The details you provided are insufficient, no mention even of the brands of flour. Without more info, bleached vs unbleached is an almost meaningless distinction.
From the same company and the ONLY difference is one has been bleached and the other hasn't then a different result cannot be 'blamed' on the bleaching or not being bleached. For an experiment in finding out if something is the cause then the only variation has to be that one difference. Swapping out a bleached flour for some other random unbleached flour is going to flawed as an experiment.
When using a new flour you haven't used before then always hold back water. Enough to make it too dry. Then slowly add in more water, little by little, till you end up with a dough of the consistency you are aiming for.
Check the flour - it should react well if it's ok. Enjoy!
This food scientist will explain the differences between bleached and unbleached flour. It's not just the colour, but the way the protein is affected and how it forms gluten networks. Your unbleached flour is going to be stickier and probably bake up denser. The collapsing is another kettle of fish, probably overproofing.
https://sciencemeetsfood.org/bleached-flour/
In the US, bleached flour is often bromated as well, and many people don't want that. At least, that used to be the case but perhaps times are changing. Abroad, the use of bromide is commonly banned.