Working with Bread Flour
The difference between all-purpose and bread flour is almost entirely found in the structure of the final crumb. If you want a crust that crackles and a center with distinct, airy tunnels, you need the protein content that only bread flour reliably provides.
Know your protein percentages
Check the side of your flour bag; anything under 11% protein will lack the strength needed for high-hydration sandwich breads or crusty boules.
- Digital scale
- Bench scraper
- Proofing basket
What goes in.
- 100%Bread flour (by baker's percentage)
- 65-80%Water
- 2%Salt
Building the gluten matrix
Because bread flour develops a tough gluten web, use gentle stretches and folds instead of aggressive kneading to organize the strands without tearing them.
The method.
Autolyse
Mix your flour and water until no dry spots remain. Let it sit for 30 minutes; this allows the flour to fully hydrate before you start adding salt or yeast.
Development
Perform four sets of stretches and folds every 30 minutes. You will feel the dough transition from shaggy and loose to smooth and resistant.
The Windowpane Test
Gently pull a small piece of dough apart. If it stretches thin enough to see light through without breaking, your bread flour has reached peak gluten strength.
Other turns to take.
The High-Protein Mix
If you need even more structure for heavy add-ins like nuts or seeds, replace 10% of the bread flour with vital wheat gluten.
When it doesn't go to plan.
Store bread flour in an airtight container in a cool, dark place to keep the natural oils in the wheat germ from going rancid.
If your dough feels like a rubber band, it is over-developed; let it rest on the counter for 15 minutes to relax the gluten.
Bread flour absorbs more water than all-purpose; if a recipe seems too dry, add water one tablespoon at a time.
The ones that keep coming up.
Can I swap bread flour for all-purpose flour?
You can, but your bread will be softer and have a tighter, cake-like crumb rather than a chewy, open structure.
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