Make Your Own Bread Flour

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.

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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.

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Measuring Flour

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.

How to Measure Flour

Make Your Own Bread Flour

You’ll Need:
All-Purpose 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.
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.

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2 thoughts on “Make Your Own Bread Flour”

  1. If I’m measuring my flour by weight instead of cups, how many grams of vital wheat gluten do I add per 100g of flour?

    Reply
  2. You only need a very simple calculation. You don’t even have to be precise.

    If you do want precision, you will have to find out 1) how much of your flour protein is gluten, 2) how much of your “vital wheat gluten” is gluten, and 3) how much gluten content you need for your recipe. Then use a simple rule-of-three calculation to get the amount needed to add.

    What I do is:

    Look up the protein content of your flour (usually printed on the package), for example, 9.6 grams per 100 grams

    Look up the gluten content needed for your bread recipe. If it is not specified, 12.5% is usual for bread flour.
    Add the difference in vital wheat gluten. In the example above, add 2.9 g of vital wheat gluten per 100 g of flour.
    This doesn’t produce exactly 12.5% gluten content, but I think that it is within the tolerance of most recipes; indeed, not all commercial flours are exactly 12.5%, they vary with brand and season.

    I add the powder to the flour and mix it well before making the bread. With a preferment, I add all the gluten to the preferment, while the non-fermenting portion is made with AP flour only, so my gluten will benefit from longer autolysis.

    I have no direct comparison with “true” bread flour, as I have never used it. But my breads requiring bread flour turn out good for my standards. There is no problem with bad distribution, the dough turns out very smooth and evenly elastic. There is a pronounced difference to using AP flour only.

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