How To Sub Bread Flour: The Secret To Perfect Loaves Every Time!

Bread flour is a high-protein flour that gives baked goods a chewy, crusty texture. However, if you don’t have bread flour on hand, there are several substitutes you can use. Here’s a comprehensive guide on how to sub bread flour to achieve perfect baked goods every time.

What is Bread Flour?

Bread flour is made from hard wheat and has a higher protein content (12-13%) than all-purpose flour (10-11%). This higher protein content creates more gluten when the flour is mixed with water, which gives baked goods their chewy texture.

Why Use Bread Flour?

Bread flour is best used for baked goods that require a chewy texture, such as:

• Bread
• Pizza
• Bagels
• Rolls

Substitutes for Bread Flour

If you don’t have bread flour on hand, you can substitute it with the following:

1. All-Purpose Flour + Vital Wheat Gluten:

Add 1 tablespoon vital wheat gluten to every cup of all-purpose flour. This will increase the protein content and give your baked goods a chewier texture.

2. All-Purpose Flour + Instant Yeast:

Add 1 teaspoon instant yeast to every cup of all-purpose flour. The yeast will convert some of the starch in the flour into gluten, resulting in a dough with a similar texture to bread flour.

3. High-Gluten Flour:

High-gluten flour is a type of flour that has an even higher protein content than bread flour (14-15%). It is typically used for making bread that requires a lot of gluten development, such as sourdough bread.

4. Whole Wheat Flour:

Whole wheat flour has a higher protein content than all-purpose flour, but it also contains bran and germ, which can give baked goods a denser texture. It is best used in combination with all-purpose flour or high-gluten flour.

5. Sprouted Wheat Flour:

Sprouted wheat flour is made from wheat that has been sprouted before being ground into flour. It has a slightly higher protein content than whole wheat flour and gives baked goods a nutty flavor.

How to Adjust Recipes

When substituting bread flour with other types of flour, you may need to adjust the amount of liquid in the recipe. Bread flour absorbs more liquid than all-purpose flour, so you may need to add a little more water or milk to the dough. Start with the original amount of liquid and add more as needed until the dough reaches the desired consistency.

Tips for Using Bread Flour Substitutes

• Use a kitchen scale to measure the ingredients for more accuracy.
• Knead the dough thoroughly to develop the gluten.
• Allow the dough to rise in a warm, draft-free place.
• Bake the bread at the correct temperature and for the correct amount of time.

Perfecting Your Substitutions

With a little practice, you’ll be able to sub bread flour with other types of flour and achieve perfect baked goods every time. Here are some additional tips for perfecting your substitutions:

• Experiment with different ratios of all-purpose flour to vital wheat gluten or instant yeast.
• Try combining different types of flour, such as whole wheat flour and high-gluten flour.
• Don’t be afraid to make adjustments to the amount of liquid in the recipe based on the consistency of the dough.

Troubleshooting

My bread is too dense.

• You may have over-kneaded the dough.
• You may not have added enough liquid to the dough.
• You may have baked the bread at too low a temperature.

My bread is too dry.

• You may not have kneaded the dough enough.
• You may have added too much liquid to the dough.
• You may have baked the bread at too high a temperature.

My bread has a gummy texture.

• You may have over-proofed the dough.
• You may have baked the bread at too low a temperature.

Questions We Hear a Lot

Q: Can I substitute bread flour for all-purpose flour in any recipe?
A: No, bread flour is best used for recipes that require a chewy texture. All-purpose flour is a better choice for cakes, cookies, and other baked goods that require a lighter texture.

Q: How much vital wheat gluten should I add to all-purpose flour?
A: Add 1 tablespoon of vital wheat gluten to every cup of all-purpose flour.

Q: Can I use bread flour to make pizza dough?
A: Yes, bread flour is a good choice for pizza dough. It will give the pizza a chewier crust.

Q: Can I use bread flour to make bagels?
A: Yes, bread flour is a good choice for bagels. It will give the bagels a chewy texture and a crispy crust.

Q: Can I use bread flour to make rolls?
A: Yes, bread flour is a good choice for rolls. It will give the rolls a chewy texture and a golden brown crust.