Search results
Results from the WOW.Com Content Network
In order to choose the best flour (or flours) specifically for bread-baking, it’s important to understand the basic science at the heart of the process that produces a successful, crusty loaf.
A breakdown comparing 9 different brands of bread flour WITH VIDEO RESULTS, to see if the brand used changes the quality of each final loaf.
The best flour brands make you feel good about using their products by investing in their employees, communities, and the environment — while still delivering a superb product, of course. Here are some of the most popular flour brands you know and use, ranked worst to best.
Whether you’re baking bread, making pizza, becoming the next best pastry chef, or whipping up a gourmet meal, you’ll reach for any flour you can get your hands on if you’re short on available options.
Use bread flour for all your yeast baking, from classic sandwich loaves to bagels to pizza dough. Learn more about why bread flour makes great bread: Does bread flour really make a difference in your bread? (The answer is yes.)
The best bread flour is high-protein flour, such as bread flour, which contains more protein and gluten than all-purpose flour, resulting in a better rise, texture, and structure for your bread. Bread flour has a higher protein content of around 12-14%, while all-purpose flour typically contains 8-11% protein.
When should you use bread flour, and how is it different from all-purpose flour? Learn about these two popular types of flour, including if you can substitute one for the other.
Depending on what you want, there's a lot of flours that work for homemade bread dough. Here's how to pick the best flour for baking bread.
While we recommend this flour for bread baking, it’s also a good option for multipurpose baking. This flour, which is milled to a protein range of 10 to 12 percent, produced a tall, airy loaf of bread. We were impressed with its “tender crumb” and “nice wheat flavor.”
Bread Flour for Baking (aka Strong Flour) Protein content: 12%-14%. Characteristics: higher gluten content provides greater elasticity, giving doughs a good lift, strong structure, and chewy texture. Best uses: bread, pizza dough, pretzels, bagels. Bread flour is milled from the endosperm of hard red spring wheat.