This also applies for other yeasted doughs like babka and bread. Regular flour or all-purpose flour can be used for making bread. You might also want to check out the tangzhong technique which can help bread retain moisture. Bread flour is milled from hard spring wheat, which has a higher protein content than the hard winter wheat used in all-purpose flour. IDK what "strong" bread flour is but I've used high-gluten bread flour in baking and it was fine. If you’re struggling with getting your challah just right, read this and then see if these tips make a difference. So go ahead and use bread flour in the recipe, same amount as all-purpose. So we decided to test it in our Classic 100% Whole Wheat Bread, using 50/50 whole wheat and all-purpose flour in one loaf, and 50/50 whole wheat and bread flour in the other. You can then adjust the temperature accordingly. Humidity, season, temperature and altitude can all greatly impact your challah baking. This also applies for other yeasted doughs like babka and bread. I made the telera and it was delicious. If memory serves, the hierarchy is semolina and durum, graham and whole wheat, bread, AP, and cake. Help! Bagels. I use ziplock to help keep them fresh. They rose about the same amount, but you can see the all-purpose version mushroomed a bit over the sides of the pan. For details on how to convert a recipe to tangzhong see our How to convert a bread recipe to tangzhong post. It's hard to say how to adapt your particular recipes without knowing what's in them, but in general, you'll want to add a teaspoon of liquid per cup of flour substituted, to account for the fact that bread flour absorbs more liquid than all-purpose flour does. Oftentimes bread flour or all-purpose flour is substituted for some of the whole wheat flour to help give whole grain loaves a boost. Then allow it to rise another 30-45 minutes to ensure a light, fluffy and not dense or doughy loaf. It requires some process steps that your bread machine can make simpler, but you have to be patient. As you can see, both of these loaves are worthy of making a perfect BLT. Sign up for our Nosher recipe newsletter! When using bread flour in place of all-purpose, we recommend increasing the liquid by 2 teaspoons per cup of flour substituted. This Vegan Blueberry Babka is super delicious, and it reminds me of a fluffy brioche-like Blueberry Bread. Cookies. Any advice? In this time of flour shortages, make sure you have enough flour. The content of this field is kept private and will not be shown publicly. But other than the all-purpose loaf being slightly more tender, there was little difference between the two. In fact, I bought two! I use all-purpose flour for many things, and at my shop, the all-purpose stuff is just over half the price of the bread flour, which I only use for bread… So for my situation, converting all-purpose to bread works out way better! Before responding with a resounding “Yes,” a few of us hotline bakers thought some testing was in order. And try again next week. Also, you can … Normal flour can be used for making bread, regardless if you choose to knead it manually or by using a bread machine.. You can also use parchment paper, but whatever you do, do not place those precious challah loaves directly on a baking sheet. After graduating from St. Lawrence University, she became an employee-owner at King Arthur and is a proud member of the Digital Marketing Team. This will make for a chewier end result as well as cause the flour to absorb more liquid. Quick Guide for the 3 Most Common Flours. If adding optional chocolate chips, use one like Enjoy Life that is Top 8 Free. Our Recipe of the Year, your creative spins, How to convert a bread recipe to tangzhong post. What are the measurement break downs? For a variety of challah recipes, ranging from Honey Whole Wheat to Double Chocolate Chip to Gluten-Free, click here. Half all-purpose flour version on the left, half bread flour on the right. If you’ve got some challah tricks and tips to share, please, please, please comment below. Or maybe there was just something enticing about the blue bag that called to you, promising you lofty loaves of homemade bread. That's the next logical question eager callers ask. They state that their bread flour is 12.7% protein – a full point higher than other brands. (Plus, you might want a little more chew to make those BLTs you've been dreaming about.). Tip the flour into a bowl, add the yeast and salt and then stir. HELP.! Experimenting with some new flours? (Also, they have made a world of difference for my challah baking). Pie Crust. just try to I just got bread… by Elizabeth D Richter (not verified). when you butter up a slice. It may not be ideal for delicate cookies like linzers though. Cakes. This buxom loaf calls for all-purpose flour. Less is more, so before adding more and more flour while kneading, just add a dusting to take the stickiness out. I promise they'll make you thankful you picked up a bag of bread flour. Cake flour is a low protein/gluten product. Very similar. How can I substitute the bread flour for All purpose flour? 9 g Diamond Crystal kosher or sea salt (sea salt is no better than kosher salt. “My challah turned out doughy and dense in the middle – why?” This is one of the most common questions I receive about challah baking from friends, family, readers and strangers on the street. We're here whenever you find yourself stumped in the kitchen. Web page addresses and email addresses turn into links automatically. You can check if you want. Don't want to throw out the flour. The all-purpose loaf was wider across the top (more "mushroomed") than the bread flour loaf, just like we saw with the Classic Sandwich Bread recipe. Can you reach for the blue bag? Our bread flour checks in at 12.7% protein, while our all-purpose flour is at 11.7%. They might be difficult to take off, and will be even more prone to burning. It's the kind of bread that makes your toes curl under (in a good way!) But there are some breads – like flatbreads and focaccia – that absolutely can be made with plain flour. | In the greater scheme of things bread flour isn't that hard. Milk: Whole or 2% is fine. By There are countless reasons you may end up with a distinctive blue bag of King Arthur Unbleached Bread Flour on your pantry shelf. I am about to make fruitcake but based on the comment above about terrible cookies and banana bread, think I had better not. diane says. I was pleasantly surprised with the wonderful taste of this bread, but you should know -it’s not a simple recipe. Be sure to give yourself a good head start time-wise by starting preparation several hours ahead or even the day before. Bought bread flour because there was no all-purpose flour. Skim or 1% could work but they might be lacking a bit of … (Remember to fluff and sprinkle your flour or use a scale to measure by weight.). If you have ever struggled with challah baking, you know exactly what I am talking about. As a mom of teen boys I know buying bread flour in bulk can be hard to do, whether its availability OR price that makes it hard. King Arthur Baking Company, Inc. All rights reserved. Pour in 300g warm water — it’s more accurate to weigh the water than measure it in a jug. What Flour To Use For Baking • The Banana Bread Experiment It won’t kill you or make the cake taste terrible or anything, but it’s really not a good choice for cakes. =) Thanks for sharing this tip! Other national brands tend to mill lower-protein wheat, and produce lower-protein flour. You can learn about this here: Making cookies with bread flour. Or perhaps there’s a big snowstorm coming, and bread flour was all that was left in the supermarket. If you look closely at the crumb (the small holes that create the structure of the bread), you might see that the bread flour loaf on the right has slightly smaller holes, or what we call a “tighter crumb.” Granted, the difference was quite small. I use only King Arthur Bread flour for my challah baking. Hi, Mary! Bought… by Peggy Peters (not verified). Bread flour has a slightly higher protein content than all-purpose flour, about 12.7%, and 11.7% respectively. I did the same. So go forth, and bake! Spoon 1/3 of the walnut filling onto each dough square and spread to within 1/2 inch of … Not all flours are created equal, and buying a high-quality flour will make the difference in your dough. There's no way to turn bread flour into all-purpose flour, but you can try whisking a bit of cornstarch in with your flour to do a better job of imitating a lower protein flour for recipes like this. Mix in currants, raisins, golden raisins, and … Most Breads. When using bread flour in place of all-purpose, we recommend increasing the liquid by 2 teaspoons per cup of flour substituted. Use bread flour if you want a tighter crumb and a loaf that holds its shape, or choose all-purpose if you’re looking for a slightly more open texture and a bit more tenderness. In reply to Bought King Arthur's Bread… by Mary Oestreich (not verified). We're sorry to hear that you're having a tough time keeping your homemade bread from staling so quickly! We always want to hear from you! It's all about the protein. It'll make things like chocolate chip and oatmeal cookies chewier which can be pleasant. We use cookies to improve your experience on our site and bring you ads that might interest you. Whatever challah challenge you are working on, just remember that Rome was not built in a day and that great bread sometimes takes a lot of practice and precision. Challah dough can be sticky, and so your natural inclination might be to keep adding flour until it’s not sticky any more, which may result in an overly dense challah once baked. During warmer months and in more humid/warmer climates, your dough may require a little less water and a little more flour to achieve the same consistency. If the dough is very sticky, add up to 1 cup of flour. We answer with a confident “Yes” when callers ask if they can use bread flour in place of all-purpose (or vice versa) in their bread recipes – in a pinch. A classic Eastern European bread popular in Poland and Russia and your bread machine makes it easier. Happy baking! Reply. But take care not to let that second rise go too long; otherwise your dough will actually deflate and flatten, leaving your strands undefined and the shape and consistency will not be right. The other thing I always share about baking is that sometimes the difference between good baked goods and great baked goods is the right tools and a few key techniques. I searched online and on this site but the questions typically seem to be about subbing AP flour for bread flour , or using some other flour instead of wheat flour . When you have used the amount specified in the recipe, leave the dough alone, knead for 5 minutes and then just let it rise. The joy of challah is making something warm, comforting and steeped in tradition for you and your loved ones, so at the end of the day, just enjoy. Using new flours, will inevitable be more difficult to use than ordinary bread flour. You can also pick up a copy of my book, Modern Jewish Baker: Challah Babka Bagels and More for more recipes and braiding ideas. Bread flour has a slightly higher protein content than all-purpose flour, about 12.7%, and 11.7% respectively. Bread flour has a slightly higher protein content than all-purpose flour, about 12.7%, and 11.7% respectively. Nothing else included in the recipe contains a Top 8 allergen. The bread flour I used in this has a 11.9% protein content which is part way through my usual 12.5% bread flour. hi! ). If you use all-purpose flour with a higher than average gluten content, it can work for you. Add a little water if the dough seems dry, or a sprinkle of flour if it feels too wet. One baker blends her South Asian heritage and American upbringing, 10 stunning pizzas from around the country, Facebook Instagram Pinterest Twitter YouTube LinkedIn. Required fields are marked *. So while a recipe may suggest 5 cups of flour, you need to learn what the challah dough should feel like. Both were terrible. Ingredients in Chocolate Babka All Purpose Flour or APF or Maida – you can use high gluten flours to get better results. Visualize the adhesive strip on a sticky note – that slightly tacky feeling is what you’re shooting for. Luckily, it can be made with any kind of jam or another spread. "I want to make a bread recipe that calls for all-purpose flour, and all I have on my shelf right now is bread flour. So one way to soften the learning curve is to add a small proportion of the new flour (maybe 10%) to begin with, and note down the difference it made to your usual loaf. I notice the same with making flour tortillas, beautiful first day the almost like crackers the next day. Whole Wheat Bread Flour has the same high protein (gluten) content of 12% to 14% and is used to make all types of whole wheat breads, bagels, pizza crust, and biscuits. In fact, you can even mix flours, like whole wheat flour with rye flour for example, and still obtain a great loaf of bread. The “Cooks Note” at the bottom is if you want to mix up the bread flour mix and the other dry ingredients ahead of time (kind of like making your own babka bread mix), but then actually make the bread at a later in date. Now add the oil. Plain flour is also known as all-purpose flour and is a blend of refined hard and soft wheat flour, which is more suited for use in cake and cake bread recipes. So substituting, say, our King Arthur Bread Flour for another company's all-purpose flour may mean a protein swing of 2 to 3 points – which could create a significant difference in your bread's rise and texture. Hi there, Betty! In fact, for the first years I was learning to make challah I made a lot of bad challah: challah that wasn’t baked all the way through, that was burnt on the bottom, that was too sweet, or that had over-risen and flattened out once baked.   That extra protein in bread flour results in a slightly higher rise, but you'll still get a good rise with all-purpose flour. These two beautiful loaves came out of the oven. You can make bread with plain or self-raising flour – it might just take a little longer to knead, as both have a lower gluten content (and if the recipe calls for yeast, don’t omit it! Can I prep vegan babka ahead of time? © 2020 My Jewish Learning All Rights Reserved. Hi, Peggy! And as soon as you have mastered your flour ratio or braiding or oven temperature, the weather is going to change and you may have to adjust slightly. The bran in whole wheat flour impairs the gluten, so using a flour with more gluten can benefit the loaf's structure and rise. Once you've got that blue bag of bread flour in your pantry, the possibilities are endless.