The protein in bread flour also absorbs more liquid than in other flours which makes dough stiff and solid. Our bread flour checks in at 12 7 protein while our all purpose flour is at 11 7. However in situations when you don t have a choice but to use a substitute all purpose flour if added in the right proportion can help you achieve a similar final product. Bread flour is readily available in grocery stores and ideally if a recipe demands bread flour as a main ingredient it should not be replaced or substituted with any other flour. The more protein and thus more gluten there is in the flour the denser and chewier the final product.
This sifted bread flour produces a velvety texture and bright clean flavor in sourdough and yeast breads rolls and enriched breads. This sifted bread flour produces a velvety texture and bright clean flavor in sourdough and yeast breads rolls and enriched breads. It has a high protein level and bakers report good extensibility and tell us that the dough holds up well during long fermentations. The protein in bread flour also absorbs more liquid than in other flours which makes dough stiff and solid.
