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2. A Guide to Different Types of Flour and When to Use Them - AOL

   www.aol.com/guide-different-types-flour-them...

   Bread Flour. Comparing bread flour versus all-purpose flour, the former has the highest protein content of the refined wheat flours, clocking in at up to 14 percent.

3. This Is the Difference Between Bread Flour vs. All-Purpose Flour

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   The defining characteristic of bread flour is its ability to contribute to a bread’s rise. So while you can use all-purpose flour instead of bread flour to bake bread, your resulting loaf likely ...

4. Bread Flour Substitute: What to Use Instead - AOL

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   If you’re making loaves of bread, all-purpose flour may cause the top of the bread to mushroom over the pan a bit instead of causing it to rise straight up. But it’ll still taste essentially ...

5. Kneading - Wikipedia

   en.wikipedia.org/wiki/Kneading

   Kneading can be performed by hand (the traditional way), with a mixer equipped with a dough hook, or with a bread machine. In hand kneading, the dough is put on a floured surface, pressed and stretched with the heel of the hand, folded over, and rotated through 90° repeatedly. This process continues until the dough is elastic and smooth.

6. Bread - Wikipedia

   en.wikipedia.org/wiki/Bread

   The protein content of the flour is the best indicator of the quality of the bread dough and the finished bread. While bread can be made from all-purpose wheat flour, a specialty bread flour, containing more protein (12–14%), is recommended for high-quality bread. If one uses a flour with a lower protein content (9–11%) to produce bread, a ...

7. Flour - Wikipedia

   en.wikipedia.org/wiki/Flour

   All-purpose, or "AP flour", or plain flour is medium in gluten protein content at 9.5–11.5% [18] (10–12% from second source [19]) protein content. It has adequate protein content for many bread and pizza bases, though bread flour and special 00 grade Italian flour are often preferred for these purposes, respectively, especially by artisan ...

8. 12 Types of Flour All Bakers Should Know (and What They’re ...

   www.aol.com/12-types-flour-bakers-know-141856852...

   Flour is a catch-all te Now, you’re ready to branch out with more advanced loaves. But one look at the baking aisle and your head is spinning from all the options.

9. We Baked Cookies With 10 Different All-Purpose Flours ... - AOL

   www.aol.com/lifestyle/baked-cookies-10-different...

   However, more protein doesn’t always mean better—the right flour depends on the type of baked good you're making. For bread, flours with 12-14% protein create the strong structure needed for a ...