You can easily mix bread flour with all-purpose flour. You need to take care of a few things when you are working with this combination.
First, the higher hydration of bread flour causes it to absorb more liquid than all-purpose flour. So using too much of either type will make your finished product heavy and wet.
Second, different sources will vary in how much coarse bran they contain. That means that not all brands of bread flour will produce the same result when mixed with all-purpose flour.
When working with a new brand for the first time, experiment to find out which grains in the mix give you a Denser, lighter end product.
Some brands we recommend for mixing: King Arthur Flour is an excellent source for mixing because its products have low amounts of bran and germ, which add little flavor but do make up some extra volume in the final dough.
Pillsbury has high amounts of bran and germ which gives it great results when you combine it with other brands that don’t contain as much bran and germ (like King Arthur).
How to mix bread flour and all-purpose flour
First, you need to get the proportions right. For example, a recipe that says for 2 cups of bread flour should be mixed with 1 cup of all-purpose flour.
We do not recommend going below 1 cup per 1 cup of flour in a recipe for more reasons than just not having enough protein in the final product. We’ll explore all of these below.
Next, you need to make sure you have the right kind of ingredients to mix the flour with. That includes a flour sifter and something to sift the flour (like a fine mesh strainer).
You’ll also need a water or liquid suitable for mixing (like warm water or milk) and something to stir it with (like a wooden spoon). In order to mix the two flours together, you will need to thoroughly wet them.
You can do this by mixing them with a cup of water, soaking the flour in the water to hydrate it, and then letting the flour sit in the water for 5-10 minutes. You can also use a stand mixer with a dough hook to thoroughly mix the flour with the water.
What’s the difference between Bread Flour and All-Purpose Flour?
– Bread flour is higher in gluten and has a more bread-like, dense texture. It’s typically used for Italian and European-style breads.
– All-purpose flour is a general purpose flour that is lower in gluten and has a more neutral, neutral-tasting and neutral-textured crumb. It’s typically used for quick breads, cakes, and pastries.
– There are also pastry flour, cake flour, and herb flour which can be used for cakes, cookies, and crumpets.
– When to use which – Bread flour is better when using for bread recipes where you are using a higher percentage of flour.
– All-purpose flour is a good all-purpose choice for most recipes that don’t specify a type of flour.
When to use which
– For breads: use bread flour. Bread flour is typically a higher percentage of flour and produces a denser, heavier crumb and is great for use in Italian, French, and European-style breads.
– For pizza crusts: use all-purpose flour. All-purpose flour is lower in gluten and produces a softer, stretchier crust that is great for building a pizza crust.
– For cookies and cakes: use all-purpose flour. All-purpose flour is lower in gluten and produces a less dense, lighter crumb that is great for cookies and cakes.
Store in an airtight container
Bread flour can be stored in an airtight container at room temperature for up to 3 months. All-purpose flour can be stored in an airtight container at room temperature for up to 2 years. For longer storage, store flour in an opaque container with a lid in a cool, dry place away from heat and light.
Can I substitute one type of flour for the other?
Yes, but you’ll need to adjust the amount of liquid used. For example, if a recipe calls for 4 cups of all-purpose flour, use 1 1/2 cups of cake flour instead for the same end result.
Tips for better baking with bread flour
– Bread flour is best for recipes that call for a higher percentage of flour. – All-purpose flour is generally a good choice for most recipes because it gives you a more versatile result.
– When mixing flour, make sure to thoroughly incorporate it with liquid or it can lead to a gummy or dense crumb. It can also lead to a lower oven spring, which means that your bread may rise more than it should.
– For the best volume, measure flour using the spoon instead of a cup. This will ensure that no sediment remains in the flour.
– When using a stand mixer, make sure that the bowl and blade are thoroughly clean.
– When using store-bought yeast, rehydrate it before using it in recipes.
– When using yeast in a recipe, let it proof for 10 minutes before adding to the recipe.
– After mixing the flour, make sure to let the dough rest for 5-10 minutes before baking. This will allow the gluten to strengthen, giving you better results in the oven.
– When weighing ingredients, lightly dust them with flour first. This will allow the ingredients to settle and be weighed more accurately.
– For best results, use fresh ingredients.
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