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In short, using bread flour vs. all-purpose flour is essential for creating the perfect loaf of bread that’s just waiting to be sliced, toasted, and topped with jam or jelly. What is all-purpose ...
Bread Flour. Comparing bread flour versus all-purpose flour, the former has the highest protein content of the refined wheat flours, clocking in at up to 14 percent.
The Difference Between Bread Flour and All-Purpose Flour. All-purpose flour is meant to be just that: all-purpose. Its protein content is typically between 10 and 12 percent, so it's a bit less ...
Flour provides the primary structure, starch and protein to the final baked bread. The protein content of the flour is the best indicator of the quality of the bread dough and the finished bread. While bread can be made from all-purpose wheat flour, a specialty bread flour, containing more protein (12–14%), is recommended for high-quality bread.
However, if cake flour is called for, a substitute can be made by replacing a small percentage of all-purpose flour with cornstarch or removing two tablespoons from each cup of all-purpose flour. [ 22 ] [ 23 ] [ 24 ] Some recipes explicitly specify or permit all-purpose flour, notably where a firmer or denser cake texture is desired.
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As the English language developed, different baked goods ended up sharing the same name. The soft bread is called a biscuit in North America, and the hard baked goods are called biscuits in the UK. The differences in the usage of biscuit in the English speaking world are remarked on by Elizabeth David in English Bread and Yeast Cookery. She writes,
Somewhere between cake flour and all-purpose flour is pastry flour, which has a protein content around 9 percent. It can make extremely flaky, tender baked goods, which is why it’s often used ...