What flour is the best for making bread

It is usually recommended to use high gluten flour when making bread. High gluten flour has a higher protein content, which helps to form a gluten network, making the bread more fluffy and elastic. Other optional flours include medium gluten flour, whole wheat flour, low gluten flour, rye flour, etc. Different flours are suitable for making bread with different textures.

High gluten flour is the first choice for making bread, with a protein content usually above 12%, which can form a strong gluten structure, keeping the bread well supported during fermentation and baking. The finished product has a soft and chewy texture. High gluten flour is suitable for making bread that requires a fluffy texture, such as toast, baguettes, and meal buns. When using high gluten flour, it is important to knead the dough thoroughly to ensure that the gluten is fully formed. The fermentation time should also be controlled appropriately to avoid excessive or insufficient kneading.

Medium gluten flour has a moderate protein content and is suitable for making bread with a softer texture, such as sweet bread, small meal buns, etc. The gluten content of medium gluten flour is lower than that of high gluten flour, but not as high. When making, it is necessary to increase the kneading time appropriately or add a small amount of gluten powder to improve the structure. Whole wheat flour is rich in dietary fiber and nutrients, but has low gluten content. When making bread, it is usually mixed with high gluten flour to balance taste and nutrition. Whole wheat bread has a rough texture, but it has higher nutritional value and is suitable for people who pursue a healthy diet.

Low gluten flour has a lower protein content and weaker gluten content. It is usually used to make cakes or cookies, but can also be used to make certain special breads, such as scones, pancakes, and other soft pastry breads. Bread made with low gluten flour has poor fluffiness and is suitable for people who like a dense texture. Rye flour contains less gluten, making bread with a tight texture and a slightly sour taste. It is often mixed with high gluten flour, such as German rye bread. Rye flour is rich in dietary fiber and minerals, but it is difficult to ferment and requires the use of specialized yeast or extended fermentation time. When choosing flour, it should be determined based on the type of bread and personal taste preferences. High gluten flour is suitable for most bread making, while whole wheat or rye flour can increase nutritional value but the formula needs to be adjusted. During the production process, pay attention to controlling the water temperature, fermentation time, and kneading degree to ensure the best taste of the bread. In daily diet, various types of bread can be made with different types of flour to balance nutrition and deliciousness. However, it is important to consume in moderation and avoid excessive intake of refined carbohydrates.