Flour determines how well the dough stretches, traps air, and rises during fermentation and baking. The wrong flour can lead to dense bread, poor volume, or uneven texture.
Key Factors to Consider
1. Protein Content
Bread flour should have a moderate to high protein level (usually 11–13%). Protein forms gluten, which gives bread its structure and chewiness.
2. Gluten Strength
Strong, elastic gluten helps dough stretch without tearing. This allows better gas retention, giving bread a light and airy crumb.
3. Milling Process
Well-milled flour ensures uniform particle size, better water absorption, and consistent fermentation. Poor milling leads to uneven dough behavior.
4. Absorption Capacity
Good bread flour absorbs water evenly, making the dough manageable and stable during kneading and proofing.
🏭 Final Tip
Always choose flour that is specifically formulated for bread baking rather than using all-purpose flour. Consistent flour quality leads to consistent bread quality.
