Discover The Simple Trick: How To Make Bread Flour From Cornstarch! (this Will Change Your Life)

Bread flour is an essential ingredient for bakers seeking to create loaves with a crisp crust and airy crumb. However, finding bread flour in the grocery store can be a challenge, especially in remote areas. Fortunately, you can easily make your own bread flour using a simple ingredient: cornstarch. Here’s a comprehensive guide to help you master this technique:

Understanding the Difference Between Bread Flour and All-Purpose Flour

Bread flour contains a higher protein content (12-14%) compared to all-purpose flour (10-12%). This increased protein forms gluten, a network that gives bread its structure and elasticity. All-purpose flour, while suitable for most baking tasks, may not produce bread with the same level of loft and chewiness.

The Role of Cornstarch in Bread Flour

Cornstarch, a fine powder derived from corn, is used to increase the protein content of all-purpose flour, effectively converting it into bread flour. Cornstarch itself has no protein, but it absorbs moisture, which helps the flour absorb more water during the kneading process. This increased hydration leads to the formation of stronger gluten bonds, resulting in a bread with a more desirable texture.

Ingredients You’ll Need

• 1 cup all-purpose flour
• 2 tablespoons cornstarch

Step-by-Step Instructions

1. Measure the Ingredients: Precisely measure out 1 cup of all-purpose flour and 2 tablespoons of cornstarch.

2. Whisk Together: In a medium bowl, whisk together the flour and cornstarch until well combined.

3. Use Immediately: Your homemade bread flour is now ready to use. It can be substituted in any recipe that calls for bread flour.

Tips for Success

• Use high-quality all-purpose flour. The better the base flour, the better the homemade bread flour will be.
• Weigh the ingredients for accuracy. Using a kitchen scale ensures precise measurements, which is crucial for baking.
• Store the homemade bread flour in an airtight container at room temperature for up to 3 months.

Benefits of Making Your Own Bread Flour

• Convenience: You can make bread flour whenever you need it, without having to search for it in stores.
• Cost-effective: Cornstarch is generally less expensive than pre-packaged bread flour, making this a budget-friendly option.
• Customization: You can adjust the ratio of cornstarch to flour to achieve the desired protein content for your specific bread recipe.

Troubleshooting

• Bread is too dense: If your bread turns out dense, you may have used too much cornstarch or not kneaded the dough long enough.
• Bread is too crumbly: If your bread is crumbly, you may have used too little cornstarch or over-kneaded the dough.
• Bread has a bitter taste: Cornstarch can leave a bitter taste if it is not cooked properly. Make sure to bake the bread thoroughly.

FAQ

1. Can I use other starches besides cornstarch?
Yes, you can use potato starch or tapioca starch as substitutes for cornstarch. However, they may not absorb moisture as effectively as cornstarch, so adjust the ratio accordingly.

2. How do I know if my bread flour is strong enough?
A simple test is to take a small piece of dough and stretch it. If it stretches without breaking, your bread flour has sufficient protein content.

3. Can I make bread flour in bulk?
Yes, you can double or triple the recipe to make a larger batch of homemade bread flour. Just be sure to store it properly to maintain its freshness.

Final Note

Making bread flour with cornstarch is a straightforward and effective way to elevate your baking. By following these simple steps, you can create your own high-quality bread flour that will produce delicious, artisanal loaves every time. Experiment with different ratios to find the perfect balance for your desired bread texture. Happy baking!