Lesson 17 of 44
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Bread Flour

Shari MAC · October 29, 2024
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While focused on bread flour, this lesson also includes the other white flours, such as all-purpose, pizza dough flour.  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 nay 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.

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 fiber
  • 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
  • Fiber: 1g
  • Iron: 1mg (8% DV)
  • Potassium: 30mg (1% DV)

The Carbs:

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 fiber 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. The glycemic load for a 1/4 cup serving is approximately 17.53, indicating that while bread flour provides essential energy, it is not suitable for low-carb diets. These carbohydrate characteristics are crucial for achieving the desired rise and texture in yeasted breads and other baked products.

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 fiber 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 highher 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
  • Flavor
  • 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 flavor and structure

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