Can You Use All Purpose Flour Instead Of Bread Flour When Making Bread
Camila Farah
It s all about the protein.
All purpose flour has between eight and 11 percent protein while bread flour contains between 12 to 14 percent. My husband s family works for a bread manufacturer so i haven t needed to make bread for a long time. Its protein content is typically between 10 and 12 percent. That extra protein in bread flour results in a slightly higher rise but you ll still get a good rise with all purpose flour.
I started wondering what the difference is. The simple answer is yes you can use all purpose flour for bread recipes but you may need to adjust the recipe. My starter 100 hydration is 100 ap flour and that s factored in for the 2 1 mix. In this case the only change you are making to the recipe is the type of flour being used.
However the resulting recipe will be less chewy and slightly denser. It turns out that the difference is gluten. I m with you dond. The difference between bread flour and all purpose flour.
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Bread flour like all purpose flour can be bleached or unbleached and is used only for breads such as pizza crusts and bagels. The more protein and thus more gluten there is in the flour the denser and chewier the final product. Use more yeast or something. More gluten in the flour makes the bread slightly heavier but more importantly it makes it stronger.
Breads made with all purpose flour may be crumbly and less elastic than those made with bread flour. Yes it is possible to use all purpose flour in place of bread flour at a 1 1 ratio meaning if the recipe calls for one cup of bread flour you d use one cup of all purpose flour instead. Many people use all purpose flour in bread making instead of bread flour. I just like the results of that mix better than either flour used exclusively in bread making.
I m wondering is there an easy way to substitute with all purpose flour without ruining the bread. Bread flour also produces more gluten. While ap flour is super versatile and has no true substitute bread flour is the better choice for recipes that specifically call for it duh and any baking projects that would benefit from extra sturdy dough like english muffins. Gluten is a type of protein found in flour.
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Although i do sometimes make baguettes and other breads using only ap flour i usually mix it 2 1 with bread flour.
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