How To Get The Best Results When Baking Bread – What Is Very Strong Bread Flour?

Very strong bread flour is a type of high-protein flour specifically designed for bread making. It is characterized by its exceptional strength and elasticity, resulting in breads with superior structure, texture, and flavor. With a protein content typically ranging from 12% to 14%, very strong bread flour provides the ideal foundation for creating artisanal loaves with a chewy crumb and a crisp crust.

Key Characteristics of Very Strong Bread Flour

• High Protein Content: The high protein content of very strong bread flour contributes to the development of a strong gluten network, which gives bread its structure and elasticity.
• Excellent Water Absorption: The strong gluten network allows very strong bread flour to absorb a significant amount of water, resulting in doughs with a higher hydration level. This leads to a more open and airy crumb.
• Enhanced Elasticity: The gluten in very strong bread flour has exceptional elasticity, allowing the dough to withstand stretching and shaping without tearing. This elasticity is crucial for bread that rises well and retains its shape.
• Improved Fermentation: The high protein content of very strong bread flour provides ample nourishment for yeast, resulting in vigorous fermentation. This leads to a more flavorful and aromatic bread.

Benefits of Using Very Strong Bread Flour

• Superior Bread Structure: Very strong bread flour produces bread with a well-developed gluten network, resulting in a strong and elastic structure that can withstand slicing and chewing.
• Exceptional Texture: The high hydration level and strong gluten network create a chewy crumb with an open and airy texture.
• Improved Flavor: The enhanced fermentation process results in a bread with a deeper and more complex flavor profile.
• Versatility: Very strong bread flour can be used for a wide range of bread types, including artisan loaves, sourdoughs, baguettes, and focaccias.

How to Use Very Strong Bread Flour

• Hydration: Very strong bread flour requires a higher hydration level than other types of flour. Aim for a hydration level of 65-75%, meaning that for every 100 grams of flour, you would use 65-75 grams of water.
• Kneading: Knead the dough thoroughly to develop the gluten network and achieve the desired elasticity. Hand kneading for 10-15 minutes or using a stand mixer with a dough hook for 5-7 minutes is recommended.
• Proofing: Allow the dough to proof in a warm place for 1-2 hours, or until it has doubled in size.
• Shaping: Shape the dough as desired and place it in a well-greased loaf pan or on a baking sheet.
• Baking: Bake the bread in a preheated oven at the appropriate temperature and time for the desired loaf type.

Substitutes for Very Strong Bread Flour

• Bread Flour: Bread flour, with a protein content of 10-12%, can be used as a substitute for very strong bread flour. However, the bread may have a slightly less developed structure and texture.
• High-Protein Flour: High-protein flour, with a protein content of 13-14%, can also be used as a substitute. It will provide a similar strength and elasticity to very strong bread flour.
• Blending: Blending very strong bread flour with all-purpose flour can create a custom flour with the desired protein content and strength.

Answers to Your Questions

• Q: What is the difference between very strong bread flour and all-purpose flour?

A: Very strong bread flour has a higher protein content (12-14%) compared to all-purpose flour (10-11%), resulting in a stronger gluten network and a bread with a superior structure and texture.

• Q: Can I use very strong bread flour for all types of bread?

A: Yes, very strong bread flour can be used for a wide range of bread types, including artisan loaves, sourdoughs, baguettes, and focaccias. However, it may not be suitable for breads that require a more tender crumb, such as sandwich bread.

• Q: How do I store very strong bread flour?

A: Very strong bread flour should be stored in an airtight container in a cool, dry place. It can be stored at room temperature for up to 6 months or in the refrigerator for up to a year.