Exploring Bread Flour: High-Protein Baking Essentials

Bread flour, known for its high protein content, usually ranges from 12-14%, facilitating gluten development. This results in loftier breads with a chewy texture, distinct from all-purpose flour in protein content and baking behavior.

Proteins, when hydrated and kneaded, form gluten strands that trap gases during fermentation. This network provides elasticity and strength, essential for bread to rise and maintain structure, defining bread's characteristic crumb and chewiness.

Bread flour varies in protein depending on wheat type. Hard red spring wheat yields higher protein content. Different milling processes also influence texture and absorption, resulting in flours like high-gluten or whole-wheat bread flour.

Bread flour is sometimes treated with agents like ascorbic acid, improving volume and texture. These oxidizing agents help strengthen gluten, enhancing dough's elasticity and bread's final quality.

Artisan bakers often blend bread flour with other flours for unique textures and flavors. Ancient grains and lower-protein flours add complexity and nutritional profiles, while maintaining the structural benefits of bread flour.

Freshly milled flour isn't ideal for bread-making. Aging or oxidizing flour naturally or artificially whitens it and improves gluten-forming potential. This process is critical for producing consistent, high-quality bread.

Proper storage of bread flour extends its shelf life. Keep it in a cool, dry place, sealed from moisture and pests. Refrigeration or freezing can further prolong its usability, preventing rancidity from the flour's natural oils.

Some bread flours contain potassium bromate, a controversial additive banned in many countries but still used in the U.S. for its dough-strengthening properties.