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  2. This Is the Difference Between Bread Flour vs. All-Purpose Flour

    www.aol.com/difference-between-bread-flour-vs...

    As for bread flour vs. all-purpose flour pizza dough, well, it’s what you’re used to. But create pizza using all-purpose flour instead, and your homemade pie will still be edible.

  3. A Guide to Different Types of Flour and When to Use Them - AOL

    www.aol.com/guide-different-types-flour-them...

    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.

  4. Pesto and Tomato Grilled Pizza Recipe - AOL

    www.aol.com/.../pesto-and-tomato-grilled-pizza

    4 cup all-purpose flour; 1 envelope Fleischmann's pizza crust yeast; 1 tbsp sugar; 1 1 / 2 tsp salt; 1 1 / 3 cup very warm water (120 to 130 degrees Fahrenheit) 1 / 3 cup Mazola extra-virgin olive oil

  5. Flour - Wikipedia

    en.wikipedia.org/wiki/Flour

    All-purpose, or "AP flour", or plain flour is medium in gluten protein content at 9.5–11.5% [18] (10–12% from second source [19]) protein content. It has adequate protein content for many bread and pizza bases, though bread flour and special 00 grade Italian flour are often preferred for these purposes, respectively, especially by artisan ...

  6. Wheat flour - Wikipedia

    en.wikipedia.org/wiki/Wheat_flour

    American flours are categorized by gluten/protein content, processing, and use. All-purpose or plain flour is a blended wheat with a protein content lower than bread flour, ranging between 9% and 12%. Depending on brand or the region where it is purchased, it may be composed of all hard or soft wheats, but is usually a blend of the two, and can ...

  7. Kneading - Wikipedia

    en.wikipedia.org/wiki/Kneading

    Kneading's importance lies in the mixing of flour with water; when these two ingredients are combined and kneaded, the gliadin and glutenin proteins in the flour expand and form strands of gluten, which gives bread its texture. [2] (To aid gluten production, many recipes use bread flour, which is higher in protein than all-purpose flour.) The ...

  8. 12 Types of Flour All Bakers Should Know (and What They’re ...

    www.aol.com/12-types-flour-bakers-know-020000546...

    Somewhere between cake flour and all-purpose flour is pastry flour, which has a protein content around 9 percent. ... Use it for: Homemade pasta and pizza dough. Buy it: Antimo Caputo Italian ...

  9. Manitoba flour - Wikipedia

    en.wikipedia.org/wiki/Manitoba_flour

    Mills often use it to ‘cut’ other flours, thus increasing the total W coefficient of flour. The dough made with Manitoba will be more elastic and stronger, suitable for the processing of particular bread (French baguette, panettone and pandoro ), long-leavening pizza , ciaccia or Easter cheese cakes and special pasta.