Bread Flour
Source of Recipe
.see below
Bread Flour subsitute?
http://www.ochef.com/97.htm
Bread flour is a high-gluten flour that has very small amounts of malted
barley flour and vitamin C or potassium bromate added. The barley flour
helps the yeast work, and the other additive increases the elasticity of the
gluten and its ability to retain gas as the dough rises and bakes. Bread
flour is called for in many bread and pizza crust recipes where you want the
loftiness or chewiness that the extra gluten provides. It is especially
useful as a component in rye, barley and other mixed-grain breads, where the
added lift of the bread flour is necessary to boost the other grains.
All-purpose flour is made from a blend of high- and low-gluten wheats, and
has a bit less protein than bread flour - 11% or 12% vs. 13% or 14%. You can
always substitute all-purpose flour for bread flour, although your results
may not be as glorious as you had hoped. There are many recipes, however,
where the use of bread flour in place of all-purpose will produce a tough,
chewy, disappointing result. Cakes, for instance, are often made with
all-purpose flour, but would not be nearly as good made with bread flour.
.....
http://www.gourmetsleuth.com/equivalents_substitutions.asp?index=B&tid=1839
A variety of unbleached flour that is typically milled from hard wheat. The
protein contained in bread flour exceeds that of all-purpose flour (14%). It
is a flour that is high in gluten, due to the higher protein, that assists
the dough in rising.
Ingredient Substitutions
Equal parts of all-purpose flour
*Note: Breads and pizza crusts make be less chewy but the resulting product
will be acceptable.
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