Take a peek in your pantry: How many kinds of flour do you have? There's probably a bag of all-purpose flour in there for your favorite baked goods like cookies, cakes, and biscuits, but what about bread flour? It's a great flour to have on hand, too—Ree Drummond uses it to make this super-easy homemade bread from Pastor Ryan. So when should you use bread flour vs. all-purpose flour and what exactly is the difference?
First things first—what is flour anyway? The most basic kind of flour in baking is wheat flour, which is made when wheat grains undergo the milling process. The grains are cleaned and tempered with water, then ground and sifted to break down the endosperm of the wheat kernel into a powder. When whole-wheat flour is made, the whole grain is used rather than just the endosperm.
All-purpose flour is the most common kind of flour—and it's the best choice when you're making a recipe that doesn't specify a certain kind. You can buy it bleached or unbleached. Bleached flour has been treated with chemical agents to speed up the flour's aging process, which is beneficial for baking purposes. Either kind is fine for most recipes—it's usually just a matter of personal preference. Bread flour is a little different—read on to find out the difference between bread flour vs. all-purpose flour and when to use them both.
What Is Bread Flour?
The main difference between bread flour and all-purpose flour is their protein content. Soft wheat flours, like all-purpose flour, are usually about 8 to 12 percent protein, while hard wheat flours, like bread flour, contain around 12 to 15 percent protein. This may not seem like a big deal, but a few percent can make a huge difference in your baked goods. More protein in flour means more gluten can develop—and gluten is what gives baked goods structure. Bakers usually prefer bread flour for things that require more body and sturdiness, such as rolls and bread—hence the name!
Does Bread Flour Rise More Than All-Purpose Flour?
Breads made with all-purpose flour will rise just fine—but those made with bread flour will have more structure, so they'll hold their shape better and rise particularly well.
Can I Substitute All-Purpose Flour for Bread Flour?
Although bread flour contains more protein than all-purpose, you can generally swap one for the other, if needed.
If you use all-purpose flour in a bread recipe that calls for bread flour it will still turn out fine—it just won't have the same chew or structure as it would if you use bread flour. If you use bread flour in place of all-purpose flour, be careful not to overwork the dough: The higher protein content will increase the amount of gluten and make for a tougher finished product. Try some of these other substitutes for all-purpose flour if you're looking to experiment.
