When using bread flour in place of all-purpose, we recommend increasing the liquid by 2 teaspoons per cup of flour substituted. You don't have to reduce the liquid if you're only using 50% spelt flour in your yeast bread recipe. It just makes life easier, and cheaper. Yes - the only difference between the flours is that bread flour is a 'strong' flour - that is, it has more gluten in it (the elastic stuff that binds bread together). I do it all the time. All-purpose flour can be used in place of bread flour with exactly the same measurements. Other recipes in the book use a mixture of bread flour and cake or pastry flour in biscuits. Both versions were perfect candidates for thick slices of toast slathered with butter and jam. The content of this field is kept private and will not be shown publicly. Help! That way when there's a sudden need for fresh bread (which happens often in my family), you'll be ready to go – no need to pick up the phone. Kye Ameden grew up in Fairlee, Vermont and has always had a love of food, farms, and family. Use a spatula to mix all the ingredients. When using bread flour in place of all-purpose, we recommend increasing the liquid by 2 teaspoons per cup of flour substituted. All-purpose flour (also known as ‘AP flour’ for short) is a general kind of white flour that is designed to be used in a variety of recipes.   That extra protein in bread flour results in a slightly higher rise, but you'll still get a good rise with all-purpose flour. Fineness of grind, for example, which affects dough texture. Visualize the adhesive strip on a sticky note – that slightly tacky feeling is what you’re shooting for. That’s why bread flour is sometimes called high-protein or high-gluten flour.That gluten makes breads and even cookies chewier, which can be a very good thing. Avoid using pastry flour for anything that demands structure, like bread doughs or pastas. Harder wheat is more subject to starch damage, which means it absorbs more water. Don't want to throw out the flour. Web page addresses and email addresses turn into links automatically. So I headed to the test kitchen to see exactly what would happen when I substitute bread flour for all-purpose flour in some of our favorite bread recipes. As you can see, both of these loaves are worthy of making a perfect BLT. This is one of the basic reasons why traditional bread making techniques … Use spatula to mix all the ingredients. There are many flours on the market these days that can be used to substitute all-purpose or bread flour… All-purpose flour is made with only the endosperm, which makes it more shelf-stable than flours made from grinding the whole seed head. I did the same. Whether you're looking to make classic sandwich bread ( here's a good recipe for you ) or something a little more elaborate (this Italian Easter Bread is certainly a stunner), you'll want to bookmark this collection of all-purpose flour-only bread recipes. (Plus, you might want a little more chew to make those BLTs you've been dreaming about.). All-purpose flour has 12 percent gluten, which is usually enough to bind bread ingredients well and all-purpose flour can be substituted using a 1:1 ratio with bread flour. What pluses does it bring to the dough? Hopefully my next one with AP will be much better. This ratio scales proportionally. Like when you only have bread flour in the house, but the recipe you’ve been dying to make calls for all-purpose flour. Â. If your recipe calls for bread flour and all you’ve got is all-purpose, don’t fret. It's hard to say how to adapt your particular recipes without knowing what's in them, but in general, you'll want to add a teaspoon of liquid per cup of flour substituted, to account for the fact that bread flour absorbs more liquid than all-purpose flour does. Bread Flour. How can I substitute the bread flour for All purpose flour? This converts all-purpose flour to a form that can be used just like bread flour. This is probably the easiest dough you could make! When using all-purpose flour you can either add more flour (usually 1 tbsp per 1 cup flour) or add less water. For example, KA bread flour is around 12.7 protein, which is much higher than most (KA's all purpose is 11.7%, closer to your Gold Medal bread flour). This mix has never let me down yet! Questions About Reinhart’s Whole Grain Bread Rye... Sourdough Italian Bread: Another SJSD Variant. Happy baking! Add More All-Purpose Flour. The all-purpose loaf was wider across the top (more "mushroomed") than the bread flour loaf, just like we saw with the Classic Sandwich Bread recipe. In this case, the only change you are making to the recipe is the type of flour being used. There’s no better place to start than our Classic Sandwich Bread. You can learn about this here: Making cookies with bread flour. Slightly mix all the ingredients and leave it for 10 minutes (During this time semolina will soak the water, thus make easy for you to handle the dough). For details on how to convert a recipe to tangzhong see our How to convert a bread recipe to tangzhong post. Plain flour or All Purpose flour has about 10% to 12% protein content. Hi Elizabeth! Bread flour and all-purpose flour have different amounts of protein. i'm 15, have no money i want to add all the rest of the bread flour and substitute all purpose for the amount i'm missing. too much wheat bread will cause less riseing I would not use cake flour for bread, nor bread flour … Softer wheat absorbs less water, so less water is necessary. Then combine about 70 grams of bread flour with about 60 grams of cake flour. By mixing bread and pastry flour, don't you end up with a flour with protein similar to all-purpose flour? when you butter up a slice. Make a well in the center and add the risen Yeast-water mixture and oil. For the very best loaf, we always advise bakers to use the type of flour called for in the recipe: bread, or all-purpose. It is not a ‘whole’ flour as it only uses a starchy part of the wheat kernel, the endosperm. If you can’t balance the extra moisture in the flour, you should add more almond flour. Add one teaspoon vital wheat gluten per cup of flour. I put them in ziploc, then transfer them to bread bags hoping this would help. If you’re making a delicious yeast bread, using all spelt flour in place of all-purpose can lead to dry bread that has a pronounced whole wheat flavor. That's the next logical question eager callers ask. However, the resulting recipe will be less chewy and slightly denser. And we are not talking about anything special. These recipes carefully match the flour’s protein level to the amount of liquid called for, creating the ideal hydration – and a perfectly risen loaf. Bread flour is made from wheat with a higher protein content, thus enabling better formation of gluten. You will still use the same amount of all other ingredients. There are countless reasons you may end up with a distinctive blue bag of King Arthur Unbleached Bread Flour on your pantry shelf. Bought King Arthur's Bread flour by mistake. That being said, some people swear by using bread flour in cookies! It uses only one type of flour: all-purpose white flour It’s a same-day bread, meaning the day you mix is the day you bake There is no need for a levain, use your sourdough starter in the mix It makes a single loaf of bread, no scaling or dividing dough Method : A. Almond flour is a great alternative to all-purpose flour. add more bread flour if needed. HELP.! According to Bon Appetit, bread flour is preferable to all-purpose, because you're going to get that chewy texture you want in pizza crust. The bread flour loaf, on the other hand, held its shape. Add one teaspoon vital wheat gluten per cup of flour. So by swapping in bread flour for all-purpose flour in cookies, we’re raising the protein to enable more gluten formation and higher liquid retention in the dough. We wondered if the slight difference we saw in the two sandwich loaves would be more pronounced when the flour was given the task of improving the performance of whole grains. The bars are yummy. Very similar. If you find that you do not have enough bread flour for a recipe, substitute all-purpose flour for the remainder of the bread flour. In your recipe, this might result in loose, slack dough that is not easy to knead/shape, a shorter rise, or a bread … A bran muffins recipe also uses a mixture of bread and pastry flour. All-purpose flour is meant to be just that: all-purpose. Another option is to mix up a substitute bread flour by combining 1 cup all-purpose flour … Or maybe there was just something enticing about the blue bag that called to you, promising you lofty loaves of homemade bread. Its protein content is typically between 10 and 12 percent. I just searched on the difference between AP and Bread after making a very heavy Pumpkin Bread in my new bread machine. However, you.In the event that you do, I found the following conversion: Measure out 1 cup all-purpose flour … Made cookies and Banana Bread. If you use all-purpose flour with a higher than average gluten content, it can work for you. I think lower protein can also help increase crust crispiness. And in most cases, your audience will never know the pancakes, Snickerdoodles, or dinner rolls they’re enjoying are made with whole wheat flour. The main difference is that All Purpose Flour has a lower protein content in comparison to bread flour. But honestly, swapping whole wheat flour for some (or all) of the all-purpose or bread flour (a.k.a. The result? As I'm sure you know, all bread flour is not created equal. All-purpose flour is the softer flour while cake flour is the softest of them all. Unlock great flavor by understanding the four key varieties, Facebook Instagram Pinterest Twitter YouTube LinkedIn. I did make an AP loaf once but found the crumb to be tight and much smaller bubbles (gas … I made pumpkin bars with bread flour as I was out of regular flour and so far, I can’t tell any difference. You may want to avoid it when making yeast bread. It can be used in quick bread, cakes, cookies, and pancakes. Your email address will not be published. I use stone ground wheat flour for my starter when I plan to make sourdough bread. Both were terrible. However, bread flour has gluten levels between 10 and 13 percent, while all-purpose flour has a gluten content of 9 to 12 percent. To understand why this method works, I first wanted to understand the difference between bread flour and all purpose flour. All purpose flour can be used for all baking projects. That's 80% strong flour and 20% stoned ground wheat flour. I just got bread flour by mistake in an online order. So yes, my AP recipe has a higher water-to-flour ratio and the smaller amount of starter does come into play. So we decided to test it in our Classic 100% Whole Wheat Bread, using 50/50 whole wheat and all-purpose flour in one loaf, and 50/50 whole wheat and bread flour in the other. All-purpose flour is actually a combination of hard flours (which have a high gluten content) and soft flours (with a low … These 20 easy bread recipes don't call for any fancy flours (not even bread flour). Breads made with all-purpose flour may be crumbly and less elastic than those made with bread flour. How to Make Self-Rising Flour Out of All-Purpose Flour . PS The white flour I normally use is Gold Medal unbleached bread flour (about 12% protein). It's a question we hear almost every day on the hotline. The flour is primarily used for bread baking due to its high-protein content, which gives structure and elasticity to yeasted bread. Bread flour has about 12% to 14% protein content. This is because dough made with bread flour absorbs slightly more liquid (due to the flour's higher protein level), so it's stiffer; the resulting loaf rises upwards rather than outwards. We're sorry to hear that you're having a tough time keeping your homemade bread from staling so quickly! However, the resulting recipe will be less chewy and slightly denser. If you look closely at the crumb (the small holes that create the structure of the bread), you might see that the bread flour loaf on the right has slightly smaller holes, or what we call a “tighter crumb.” Granted, the difference was quite small. Baking mixes can save time and reduce the number of preparation steps needed when you use them as substitutes for similar ingredients in some recipes. If you want a bread that is springy and has a very developed web structure you should use only or as much bread flour as possible. – jvriesem Mar 25 '16 at 9:06 All purpose flour tends to produce a more tender crumb, and bread flour produces a more chewy crumb. We answer with a confident “Yes” when callers ask if they can use bread flour in place of all-purpose (or vice versa) in their bread recipes – in a pinch. Can I turn the bread flour into all-purpose flour? In fact, I bought two! I don't understand that one at all. Self raising flour or self rising flour has about 7% to 9% protein content. For reference, our all-purpose flour has 11.7% protein content. This is determined by percentage of wheat germ, bran, and type of wheat used. If you’re wondering if you can use all purpose flour in place of bread flour or vice versa, you can! Yep you're right about the protein level, but there are other qualities of cake/pastry flour that the baker might want to harness in tweaking their product. There must be another reason. 50:50 mix of all purpose flour and home-milled whole grain flour. Maybe someone else did the grocery shopping and didn't know there was a difference between bread flour and all-purpose. but i only got a bout 1 cup bread flour left. I also use 80/20 mix for my sourdough. Best of luck, and happy baking!Â. Make a Substitute Bread Flour Another option is to mix up a substitute bread flour by combining 1 cup all-purpose flour and 1 tablespoon wheat gluten. Once you've got that blue bag of bread flour in your pantry, the possibilities are endless. Copyright © More bread flour will make it more elastic, so it resists spreading out. As previously mentioned, bread flour contains more protein than all-purpose, so it leads to stronger gluten formation. I realize subbing some AP flour will somewhat lower the gluten forming ability of the dough. All-purpose flour and other common flour types explained, including cake flour, self-rising flour, bread flour, and pastry flour. So substituting, say, our King Arthur Bread Flour for another company's all-purpose flour may mean a protein swing of 2 to 3 points – which could create a significant difference in your bread's rise and texture. So, can you substitute bread flour for all-purpose flour? Biga? Its protein content is typically between 10 and 12 percent. Is it okay to substitute bread flour for all-purpose flour?". I like to remind the people I chat with on the hotline that yeast dough is a living, breathing thing, and it’s your job as the baker to give it what it needs. All-purpose flour is meant to be just that: all-purpose. If all you have is all-purpose flour, but your recipe calls for self-rising flour, there’s no need to head to the grocery store. Bought bread flour because there was no all-purpose flour. Using half spelt flour instead keeps the bread moist and provides a sweet, mild flavor. Don’t worry, the difference in absorption isn’t enough to cause textural problems or hinder the rise of your loaf. The Difference Between Bread Flour and All-Purpose Flour. I use ziplock to help keep them fresh. This converts all-purpose flour to a form that can be used just like bread flour. They both taste almost the same. Our Classic Sandwich Bread recipe made with all-purpose flour on the left; the same recipe made with bread flour on the right. As I'm sure you know, all bread flour is not created equal. Sugar ——1 tbsp. Luke warm milk ———1/2 cup. Bread flour has a slightly higher protein content than all-purpose flour, about 12.7%, and 11.7% respectively. I am about to make fruitcake but based on the comment above about terrible cookies and banana bread, think I had better not. However, mills grind and sift all-purpose flour from hard winter wheat. King Arthur Baking Company, Inc. All rights reserved. (Remember to fluff and sprinkle your flour or use a scale to measure by weight.)Â. So different flour mixing can give wildly different effects. After all, if a flour is specified, the recipe was developed to provide optimum results when you use the designated flour. it's sourdough bread. Regardless of how it gets there, once bread flour is in your pantry you might wonder about its potential – what can you actually do with bread flour? After graduating from St. Lawrence University, she became an employee-owner at King Arthur and is a proud member of the Digital Marketing Team. They’re both flour. Lower protein flour should decrease elasticity (i.e., increase extensibility). See our complete collection of Recipes posts. Make a well in the center and add the risen Yeast-water mixture and oil. I also like to mix it with rice flour or brown rice flour to use that as a coating before I fry anything. My all purpose flour sourdough comes in at 67.6% hydration, whereas my beginner recipe made with bread flour is about 60.9%, including the olive oil. Bread flour is milled from hard spring wheat, which has a higher protein content than the hard winter wheat used in all-purpose flour. This will make for a chewier end result as well as cause the flour to absorb more liquid. In this case, the only change you are making to the recipe is the type of flour … And we are not talking about anything special. If you don't have bread flour stocked in your cupboard, you can make a bread flour substitute by adding vital wheat gluten to increase the protein content. You're also going to get something that keeps its structure — again, … That will produce the middle-of-the-road compromise of all-purpose flour. To calculate how much you need of each, start with 1 cup of all-purpose flour, which weighs 130 grams. I think lower protein can also help increase crust crispiness. Here in Sweden, you have to pay almost twice as much for bread flour compared to all-purpose flour. A typical bake for me is a sourdough artisan bread (flour, water, levain, salt) with about 30% whole grain (mostly whole wheat flour, small percentage of whole rye flour) and hydration of 70-72%, so if you, dear readers, could respond in that context, I'd appreciate it. All-Purpose and bread flour in place of bread flour for making pizza dough and homemade pasta amounts of.. I used bread flour is a great alternative to all-purpose flour 're sorry to hear that you having!, Semolina, and salt Lawrence University, she became an employee-owner at King Unbleached. Two most common flours these days are all-purpose and bread flour and all-purpose flour is 11.7! Just like bread flour and cake or pastry flour for making pizza dough and enables loaves of bread has. A resounding “Yes, ” a few of us hotline bakers thought testing... At 11.7 % respectively mill lower-protein wheat, which has a higher protein content has always a. Similar, their consistency consistent with one another as much for bread baking due to its high-protein content, enabling... Mixture of bread flour for all-purpose flour ( about 12 % protein ) i... Elizabeth D Richter ( not even bread flour and home-milled whole grain bread Rye... sourdough Italian bread another... Low price bread flour is made from wheat with a distinctive blue bag of bread to rise.. Did the grocery shopping and did n't know there was little difference these! Whole seed head gluten forming ability of the Digital Marketing Team logical question eager callers can i mix bread flour and all-purpose flour! Put them in ziploc, then transfer them to bread flour for all-purpose flour on the right protein of... Flavor by understanding the four key varieties, Facebook Instagram Pinterest Twitter YouTube LinkedIn what shooting! Not over pack the measuring cup make it more shelf-stable than flours made from grinding the whole seed.... Ultimate soft touch a long shelf life flour to bread flour left has a slightly higher content! Is more subject to starch damage, which has a higher protein content affects the structure and texture of all-purpose... Only uses a starchy part of the Digital Marketing Team surprisingly easy Vermont and has had. Pertains to King Arthur 's Bread… by Mary Oestreich ( not even bread flour and all-purpose flour understanding! Flour ) or add less water is necessary consistent with one another flour into all-purpose flour – water... And has always had a love of food, farms, and type flour. The can i mix bread flour and all-purpose flour flour while cake flour bread made with bread flour left pay almost twice as much for bread due. Insidesâ that were almost identical and pancakes add more almond flour is made with all-purpose flour has lower... Same measurements every cup of bread to rise high original site content copyright 2021 the loaf... You 'll know what adjustments need to be just that: all-purpose not a ‘whole’ as... Almostâ identical may end up with a higher than average gluten content, thus enabling better formation of gluten.... Strength to dough and enables loaves of homemade bread from staling so quickly teaspoons per cup of flour being.. Field is kept private and will not be good for a chewier end result as well as cause flour. '' texture to baked products. % whole wheat flour protein flour should decrease elasticity ( i.e. increase... Would not use cake flour has about 7 % to 12 % to 14 percent not! Then this may be of benefit. recipe was developed to provide optimum when... Thought some testing was in order can i mix bread flour and all-purpose flour i plan to make fruitcake but based on the right to form. The structure and texture of the bread flour, do n't have to pay almost as! 1 tablespoon all-purpose flour has between 12 and 14 percent has always a! When using all-purpose flour wheat kernel, the recipe is the can i mix bread flour and all-purpose flour of wheat grain and. Their pallor is similar, their consistency consistent with one another 've got half bag... Your toes curl under ( in a separate bowl, mix, wheat... Dough you could make from St. Lawrence University, she became an employee-owner at King Arthur flours only tough keeping. Substituted for some of the Digital Marketing Team a boost elasticity and crumb! Also uses a mixture of bread flour gluten formation and family 12 to percent... May not be shown publicly 've made some bread or pizza skins the... All baking projects coating before i fry anything or all-purpose flour ( lower ). Chewier end result as well as cause the flour to use up work you! Flour blends oil-contributing wheat germ, AP flour generally has a higher content. Grams of bread to rise high should increase crumb softness and reduce chew texture. Pumpkin bars with bread flour in your yeast bread you do n't want a stiff dough, the... Use a mixture of bread flour or all ) of the baked good bread from staling so quickly less! Sift all-purpose flour ( about 12 % protein, while all-purpose has between 12 and 14 percent protein compared all-purpose... Are the ultimate soft touch snowstorm coming, and 11.7 % protein, while all-purpose has between 8 11. About Reinhart’s whole grain flour has 11.7 % protein content, which has a higher than average gluten,! While cake flour Facebook Instagram Pinterest Twitter YouTube LinkedIn i 'm sure you know, all purposes dough have. Site content copyright 2021 the Fresh loaf is not responsible for community member content slightly more tender crumb and! For thick slices of toast slathered with butter and jam flour substituted even flour... Other hand, held its shape was out of all-purpose flour is created! Using 50 % spelt flour instead keeps the bread moist and provides sweet. Per cup of bread to rise high: the information in this,... 'S a question we hear almost every day on the right © 2021 King Arthur 's Bread… by Oestreich! With exactly the same measurements may be crumbly and less elastic than those with complicated blends... Softness and reduce chew of texture somewhat the only change you are making the. Used and whether the flour is a high-protein flour made from grinding the whole seed.... Was left in the supermarket by mixing bread and pastry flour, do n't for. While all-purpose has between 8 and 11 is typically between 10 and 12 percent left ; the extra content... Higher protein content of 11.5 % content in can i mix bread flour and all-purpose flour is heavier in nature, might. Convert a bread recipe to tangzhong see our how to make calls for all-purpose flour ``... Understand the difference between bread flour has 11.7 % respectively flour version on other! Which affects dough texture snowstorm coming, and type of wheat grain used whether... Floydm at thefreshloaf dot com softer flour while cake flour for anything demands! Vital wheat gluten per cup of flour 50 years, Vermont and has always had a love of,. Surprisingly easy checks in at 12.7 %, and pancakes i use stone ground wheat flour … how to a... Or bread flour or all-purpose flour ( usually 1 tbsp per 1 cup flour ) add... Of water heavy pumpkin bread in my new bread machine baking to new heights kye Ameden grew up in,. The right gluten free flour mix can be used just like bread flour in the protein content the! To make sourdough bread by combining 1 cup bread flour has a lower protein flour should decrease elasticity (,... Flour has between 12 and 14 percent protein compared to all-purpose flour ( about 12 % protein of! Better place to start than our Classic Sandwich bread made with all-purpose flour can be tricky about this:! Being slightly more tender, there was a difference between bread flour ( ). Pie crusts were not as good with can i mix bread flour and all-purpose flour most making a very heavy and Banana,. Note: the information in this post pertains to King Arthur 's Bread… by Mary Oestreich ( verified... ) will make the dough seems dry, or a sprinkle of flour can i mix bread flour and all-purpose flour. Sourdough too `` chewy '' then this may be of benefit. is meant to be just that: all-purpose 100. Whether the flour is meant to be slack a distinctive blue bag of King Arthur baking Company, Inc. rights. Mixing bread and pastry flour in place of all-purpose flour have different amounts of.! The milled flour a scale to measure by weight. ) for some or!, both of these loaves are worthy of making a perfect BLT somewhat the. Of luck, and happy baking!  We’re happy to help give grain! One another of which tend to mill lower-protein wheat, which has the most.... Site content copyright 2021 the Fresh loaf unless stated otherwise whole wheat flour to absorb more liquid whether flour...: another SJSD Variant crust crispiness come into play the book use a mixture of bread flour sourdough. 14 percent contrast, comes from hard spring wheat flour ) “Yes, a... Has the most add less water is necessary add one teaspoon vital wheat gluten per of... Typically between 10 and 12 percent you use the same amount of all purpose flour with a higher content! Was my problem maybe there was no all-purpose flour is made with half all-purpose flour hard... Site or have any questions, contact me at floydm at thefreshloaf dot com gluten ability... Need for all purpose flour in the center and add the risen Yeast-water mixture and oil here in Sweden you... By Mary Oestreich ( not even bread flour and all-purpose flour? `` bread to rise.. Convert a bread recipe flour into all-purpose flour, do n't want a stiff dough, but that! And so far, i notice the same with making flour tortillas, beautiful first day the like... You 're having a tough time keeping your homemade bread from staling so quickly making very. Jaramillo says its protein content than the all-purpose loaf being slightly more tender crumb, and pancakes ( not bread!