Bread flour is a high protein flour, typically containing between twelve and fourteen percent protein, and is most often used in baking various types of yeast bread. The high protein content results in higher gluten content which causes the dough to become lighter and more elastic-like in texture resulting in chewy, airy bread once baked.
Substituting Bread Flour
Yes, it is possible to use all-purpose flour in place of bread flour at a 1:1 ratio, meaning if the recipe calls for one cup of bread flour, you’d use one cup of all-purpose flour instead. However, the resulting recipe will be less chewy and slightly denser. Also, some recipes may require slightly less liquid, about 1 teaspoon less of liquid per cup of flour used.
For some recipes, such as our super-soft sub, Italian & hoagie rolls, the desired texture cannot be achieved using all-purpose flour. In cases like these, we recommend making your own bread flour if you are unable to purchase it directly.
When it comes to measuring flour, of any type, it’s imperative that you measure correctly! One cup of flour weighs 4.25 ounces. If you scoop the flour with a measuring cup your recipe may not come out. Here’s a quickie video to show you the proper way to measure flour to get the best results.
Make Your Own Bread Flour
Vital Wheat Gluten
For every cup of bread flour called for in the recipe add 1 teaspoon of vital wheat gluten to 1 cup of all-purpose flour.
5lb Homemade Bulk Batch
If you’d prefer to make a bulk batch of homemade flour to keep in a container in your pantry, here are the measurements you’ll need.
1 -5lb Bag All-Purpose Flour
1/3 cup PLUS 2 Teaspoons Vital Wheat Gluten
Combine the all-purpose flour and the vital wheat gluten, mixing well until they’re evenly mixed and incorporated. Store in an airtight container in a cool dark area, such as a closed pantry.