Bread flour is a high-protein wheat flour that gives yeast breads their characteristic chew and structure. With a protein content typically between 12% and 14%, it develops more gluten than all-purpose flour, producing loaves that rise higher and have a better crumb. This article explains exactly what bread flour is made of, how to substitute it, and how to use it for the best results in your baking.
Ingredients
- 4 cups (500 g) bread flour (plus extra for dusting)
- 1 ½ cups (360 ml) warm water (110–115°F / 43–46°C)
- 2 teaspoons (9 g) instant yeast (or 2 ½ teaspoons active dry yeast)
- 2 teaspoons (12 g) fine sea salt
- 1 tablespoon (15 ml) olive oil, plus more for greasing
- 1 tablespoon (15 g) sugar (optional, for a softer crust)
Instructions
- In a large mixing bowl, whisk together the bread flour and salt. If using sugar, whisk it in now.
- In a small bowl or liquid measuring cup, dissolve the yeast in the warm water. Let it sit for 5 minutes until frothy. If using active dry yeast, let it sit for 10 minutes.
- Make a well in the center of the flour. Pour in the yeast mixture and olive oil. Stir with a wooden spoon or dough whisk until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead for 8–10 minutes, adding flour only as needed to prevent sticking, until the dough is smooth and elastic. It should pass the windowpane test: stretch a small piece thin enough to see light through without tearing.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel. Let rise in a warm spot (75–80°F / 24–27°C) for 1 to 1 ½ hours, until doubled in size.
- Punch down the dough to release air. Shape it into a loaf or divide into 8 rolls. Place in a greased 9×5-inch loaf pan or on a baking sheet lined with parchment paper.
- Cover loosely and let rise again for 30–45 minutes, until puffy and almost doubled.
- Meanwhile, preheat the oven to 375°F (190°C). If baking a loaf, place a shallow pan of water on the bottom rack to create steam (optional).
- Bake the loaf for 30–35 minutes, or rolls for 20–25 minutes, until golden brown and the internal temperature reaches 190–200°F (88–93°C) on an instant-read thermometer. For food safety, if the bread contains eggs or dairy in the dough, ensure it reaches at least 160°F (71°C) as the safe minimum for egg dishes; the higher temperature is recommended for structure.
- Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- Substitution: If you don’t have bread flour, use all-purpose flour and add 1 ½ teaspoons vital wheat gluten per cup (120 g) of flour. This mimics the protein content and gives a similar chew.
- Measuring: Always spoon flour into your measuring cup and level it off. Scooping can pack in extra flour, making the dough dry and dense.
- Kneading: If using a stand mixer, knead on medium-low speed for 6–7 minutes. Watch the dough—it should pull away from the sides of the bowl but still be slightly tacky.
- Common mistake: Skipping the second rise. This rise is essential for a light, airy crumb. Be patient and let the dough double.
Serving Suggestions
This bread is perfect for sandwiches, toast, or served warm with butter and jam. It also makes excellent dinner rolls for soups and stews. For a savory twist, brush the top with melted butter and sprinkle with flaky salt after baking.
Variations
- Whole Wheat Blend: Replace 1 cup (120 g) of bread flour with whole wheat flour. The loaf will be denser and nuttier; add an extra 2 tablespoons (30 ml) water to compensate for the whole wheat’s higher absorption.
- Herb and Garlic: Add 2 teaspoons dried rosemary and 1 teaspoon garlic powder to the dry ingredients. This makes a fragrant focaccia-style loaf.
- Sweet Bread: Increase sugar to 3 tablespoons (45 g) and add 1 teaspoon cinnamon. This works well for French toast or cinnamon rolls.
Storage and Reheating
Store the bread in a paper bag at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. To reheat, place slices in a toaster or wrap the whole loaf in foil and warm in a 350°F (175°C) oven for 10 minutes. Avoid refrigerating bread, as it goes stale faster.
Frequently Asked Questions
What is bread flour made of? Bread flour is milled from hard wheat varieties, which have a higher protein content (12–14%) than soft wheat. The protein forms gluten when mixed with water, giving bread its structure.
Can I use bread flour for cookies or cakes? Yes, but it will make them chewier and denser. For cakes, use cake flour or all-purpose to keep them tender. For cookies, bread flour can be used for a chewy texture, but expect a different result.
What is the difference between bread flour and all-purpose flour? Bread flour has more protein (12–14%) than all-purpose (9–12%). This means more gluten development, leading to a stronger, chewier crumb. All-purpose produces a softer, more tender texture.
Can I make bread flour at home? You can approximate it by adding vital wheat gluten to all-purpose flour. For each cup (120 g) of all-purpose, add 1 ½ teaspoons (5 g) vital wheat gluten and whisk to combine. This works well for most recipes.
Why is my bread dense and heavy? Common causes are over-kneading, under-proofing, or using too much flour. Ensure your dough is properly risen and handle it gently. Also, check your yeast is fresh and active.
Can I use bread flour in a no-knead recipe? Yes, bread flour works great in no-knead recipes. The high protein helps develop gluten during the long fermentation, producing a chewy, open crumb.
Related
- Pink Zebra Simmering Light: DIY Stovetop Wax Recipe
- New Year Hair Simmering Color: DIY Recipe
- New Year’s Eve Hoppin’ John: Black-Eyed Peas and Rice for Luck
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).