Understanding the Different Types of Bread Flour
As you walk through the supermarket, you could easily get lost in the baking aisle. Between all the available sugars and flours, becoming an expert at baking seems impossible.
However, there are several distinctions between different flour types, making it critical to understand their application.
You may have the best bread maker, but the flour you select makes a big difference in rising success or failure.
Understanding the Different Bread Maker Flours
All-purpose flour is your best friend in the kitchen, especially if you’re new to the bread-baking world. After selecting the best bread maker, it’s time to mix up the ingredients.
This flour is one of the easiest to work with because it uses a uniform mixture of both soft and hard wheat kernels.
It is simple to use in almost all baking products because it is only made from the endosperm. As the food source for the original wheat kernel, the endosperm offers many nutrients and proteins to rise beautifully as bread.
Consuming bread regularly is often a no-no for diabetics. They must control their starch intake to avoid high blood sugar levels.
Gluten flour is a perfect substitute for all-purpose flour, offering strong bonds during baking to create the bread loaf shape.
You’ll also notice more protein in this flour, such as 14 percent of its weight. Its early harvest time in the spring makes it chock full of gluten to strengthen muscles and other internal organs.
As you browse through all the bread maker reviews, you’ll notice the best bread maker typically asks for bread flour.
Lasting many months in a dry location, bread flour is similar to gluten flour because of its protein levels. With up to 14 percent protein, this flour has the structure to hold bread in its signature shape.
You may even notice ascorbic acid as an ingredient, adding to the flour’s strength during baking. Look for unbleached types for the best baking results.
If you want a fast way to make some bread outside the machine, self-rising flour is a viable alternative. It actually has some baking ingredients already mixed into its volume, such as baking powder and salt.
Although some bread maker reviews may say it’s possible, don’t add self-rising flour to a machine. This flour type is truly reserved for biscuits and other baked goods.
Breads requiring yeast don’t rise correctly using self-rising mixtures.
When you’re looking for a punch of high fiber, whole-wheat flour is the solution for healthier eating.
You may want to mix it with other flours for a better rising action, although some bakers have had success using whole-wheat flour without the additions.
Instead of using just the endosperm, this flour consists of the entire wheat kernel to form the extra fiber.
It doesn’t have a lot of protein, however, so it can be difficult to work with as a novice baker. Start out with protein-rich flours and slowly graduate to this flour type.
Grab Your Bread Maker and Bake Some Bread!
When you’re short on pantry supplies, selecting all-purpose flour is the smartest move to get your baking underway.
After reading all the bread maker reviews, match the right flour to the machine for quick rising and baking every time.
Experiment with other flour types when you have the time to dabble with uncertainty. Not all bread machines work well with all flour types.
Now, it’s time for you to start putting your bread maker to work. Good luck!