What is bread flour/bakers flour?
A variety of flours can be used to make bread. As you will often see, some recipes may call for the use of “Bakers Flour or Bread Flour”. This flour is recommended because of it’s higher protein content – approx. 11-12%, versus ordinary plain flour or all purpose flour, which will have a lower protein content, usually below 10%. The amount of gluten, often referred to, as the “protein in flour” is crucial in bread making. When combined with other key ingredients such as yeast or a liquid, the gluten structure in flour plays a pivotal role in influencing the shape, structure, and texture of your baked bread. Therefore, for optimum results in bread making, Bakers Flour or Bread Flour is recommended. NB: When using plain/bread/bakers flour, a bread improver should be used. You should refer to your bread machine manufacturer instructions for recipes using the above flour.
