When making homemade bread, does the bread flour make a difference?!
Answers: I use all purporse flour and it comes out nice, I'm just wondering what difference, if any, the bread flour makes
I think it makes the bread chewier, and gives it a "finer crumb". I have a bag of bread flour I use to make pizza dough, and occasionally a fresh loaf of bread. I think both types are fine, just different.
I think bread flour was actually "invented" when the bread machine became so poplular. It may be a little different, maybe a bit finer or courser, whichever, becasue of the machine.
I don't think it really matters...I use all purpose when I make bread... :)
maybe texture but i use the all purpose myself. the only time i use a different flour is for cakes. it is ground finer.
Honestly not so much. But the subtle changes are noticable if you have been doing it for a very long time. Stick with what you have done unless you wanna try the bread flour see which one you like better and then stick with that one. Good luck.
Seasons Greetings to you and yours
Bread flour is high gluten flour. Gluten is the substance in flour that gives the bread elasticity when you are kneading and shaping it. All-purpose flour works nicely, and you may wish to use it if you bake bread infrequently so that your bread flour does not go stale. However, if you bake bread frequently, I think you'll find that bread flour, with its higher gluten content, will give you an even better end result.
I use unbleached all purpose for everything I bake from pies to cakes, cookies, muffins, and bread. Bread flour may make it more like Wonder Bread (very soft) but I prefer the textures I get.
The gluten content is the main difference.
Gluten is what makes the dough get stretchy and elastic.
If you want a chewy bread with a crisp crust (like a pizza crust or a sourdough), the bread flour will give the best result.
Read here for more info: http://www.ochef.com/97.htm
A couple of things :
Bread flour was not invented by the makers bread machines, it existed long before that.
For culinary purposes flour does not contain gluten . What it does contain are two proteins -glutenin and gliadin -that when mixed with water AND kneaded will create gluten .
What differentiates the various flours is their protein contents .
As the protein content increases so does THE POTENTIAL TO CREATE GLUTEN -
As a baker you can control the amount of gluten that you CREATE by changing flour types , ingredients, and mixing times
In cooking protein always equal structure
In bread baking part of the structural requirement is the creation of strong web spaces that are capable of trappping gases -specifically C02 & steam
When water changes to steam it violently expands 1200x
If adequate structure isn't present the structure breaks .
Therefor if you want light airy breads -use bread flour to make it with