Bread Flour

Bread Flour: The Foundation for Traditional-Style Sourdough

Used in Fiber Flora recipes. Bread flour, specifically, is widely regarded as the ideal choice for crafting traditional sourdough due to its high protein content. This higher protein level contributes to the development of a strong gluten network, which is crucial for the characteristic chewy texture and open crumb structure of sourdough bread.

If you’re transitioning to a low-carb lifestyle, you may want to bake this bread as a first option. It’s the closest we can get to traditional sourdough, but still low carb. While it’s true that bread flour is high in carbohydrates, the other low-carb ingredients in Sinless Sourdough help offset this, resulting in a lower total net carb count per slice compared to traditional sourdough.

Widely Available and Affordable

Bread flour can be purchased in most supermarkets at an inexpensive price, making it an accessible option for those beginning their low-carb sourdough journey.

Bread Flour Profile

Definition: Bread flour is a high-protein patent flour specifically milled for yeasted breads. It’s made from the protein-rich endosperm of hard red spring or hard red winter wheat varieties.

Historical Significance: African-American inventor Joseph Lee patented bread flour in 1902 in Boston. Earlier, in 1886, Hovis flour was created in the UK by miller Richard Smith, who developed a method to separate and reincorporate wheat germ into flour without spoilage.

Nutritional Profile:

• High protein content (12-14%)
• Low in cholesterol and saturated fatty acids
• Good source of fibre
• Contains essential vitamins and minerals (thiamin, folate, selenium)

Per 1/4 cup (30g):

• Calories: 110
• Carbohydrates: 23g (88% of calories)
• Protein: 3g (12% of calories)
• Fat: 0g
• Fibre: 1g
• Iron: 1mg (8% DV)
• Potassium: 30mg (1% DV)

The Carbs

Carbohydrate Composition

Bread flour is primarily composed of carbohydrates, making it a significant source of energy for baking. In a typical 1/4 cup (30g) serving, bread flour contains approximately 24g of total carbohydrates, which accounts for about 88% of its caloric content. This includes around 23.9g of starch and a modest fibre content of about 0.8g to 1g, contributing to the overall texture and structure of baked goods. Additionally, the sugar content is quite low, at just 0.1g per serving.

Carb Reduction Through Fermentation

When used in Sinless Sourdough, these carbs are significantly reduced through the sourdough fermentation process. The wild yeast and beneficial bacteria consume the starches and sugars, reducing the carbohydrate content by up to 30%. This natural fermentation process not only lowers carbs but also increases the bread’s digestibility and nutritional value.

Offset by Low-Carb Ingredients

The Sinless Sourdough recipe further reduces the net carb count by incorporating high-fibre, low-carb ingredients like oat fibre, psyllium husk, and vital wheat gluten. These ingredients add structure and texture to the bread while contributing minimal carbohydrates, effectively diluting the carb content of the bread flour.

Net Result: Lower-Carb Bread

The combination of fermentation and strategic ingredient selection brings down the total net carbs per serving of the breads and baked goods to less than half that of traditional sourdough. This makes Sinless Sourdough an excellent option for those watching their carbohydrate intake while still enjoying real bread.

In the lesson called Nutritional Values, you might notice that the carb content per slice is higher than other Sinless recipes that use whole wheat flour. This is because white bread flour, being more refined, has a higher concentration of starch and less fibre than whole wheat varieties; the refining process removes the bran and germ, leaving mostly starchy endosperm. So using bread flour in your recipe will be slightly higher in carbs than the other Sinless recipes, but still about half the net carbs per slice compared to traditional sourdough, making it an excellent choice as you embark on your low-carb journey.

Baking Properties

• Higher protein content creates a strong gluten network
• Allows for greater water absorption and longer mixing time
• Provides excellent structure and rise in bread baking
• Contributes to characteristic attributes such as texture, appearance, and hard crust

Function in Baking

• Structure
• Texture
• Flavour
• Gluten development

Sourdough Contributions

• Strong gluten network supports fermentation and gas retention
• High protein content contributes to good oven spring
• Provides a good balance of flavour and structure

00 Pizza Flour: Creating Lighter, Airier Breads

What Is 00 Pizza Flour?

00 Pizza flour can be used in both Fiber Flora and Lifestyle Lina recipes. The “00” designation refers to the Italian classification system that indicates how finely the flour is ground. It is the finest grind available, producing a powder-like consistency with very low ash content.

Unique Properties:

• Ultra-fine texture creates exceptionally light, airy baked goods
• Lower protein content (typically 8-12%) than bread flour
• Creates an elastic dough with excellent extensibility
• Produces a more tender crumb with smaller, more uniform air pockets
• Results in a thin, crisp crust when used for pizza and a softer texture in breads

Benefits for Sinless Sourdough:

• Creates lighter texture in both Fiber Flora and Lifestyle Lina recipes
• Particularly beneficial for Lifestyle Lina recipes, where a lighter, less dense texture is desired
• The fine texture allows for better gas retention during fermentation
• Results in products that more closely resemble traditional wheat-based breads
• Creates an excellent mouthfeel and texture in bagels, baguettes, and other shaped breads

When using 00 flour in your preferment, you’ll notice that your Sinless Sourdough products will have improved rise and a lighter texture, making them an excellent choice for those who prefer a less dense, more traditional bread-like experience while still maintaining the low-carb benefits.