A Guide to Ingredients
Flour
Flours react differently in their ability to absorb moisture. Depending on humidity and temperature, the amount of flour needed in a recipe may vary by as much as a cup or two. Therefore, the amount of flour called for in a recipe is always approximate. It is best to start with a smaller amount of flour and slowly add more while kneading to achieve a smooth, satiny textured dough. There are several types of flours used for bread making. The primary difference between flours is their protein content. When mixed with liquid, certain proteins form gluten which gives an elastic quality to dough. Gluten provides the framework for dough to rise by stretching and trapping the gas bubbles given off by yeast as it grows. The type of wheat, where it is grown, and the milling process all influence the amount of gluten. The higher the gluten content, the more volume the bread will have. Secondary differences are taste and texture. The most commonly used flours for bread baking include:
- All-Purpose Flour, a blend of hard and soft wheat flours, is suitable for yeast breads as well as quick breads and most cakes.
- Bread Flour, with its high gluten content, results in bread with good volume. Dough made with bread flour should be kneaded longer than dough made from all-purpose flour to fully develop the gluten.
- Whole Wheat Flour, which contains the entire wheat kernel, adds a distinctive "nutty" taste to doughs. Some all-purpose flour is often added to it to lighten the dough and yield a larger volume. Whole wheat flour should always be stored in the refrigerator to prevent rancidity.
- Rye Flour, limited in gluten, is usually combined with all-purpose, whole wheat or bread flours to improve volume and texture.
