Thread: "bread flour"
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Kenneth
 
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Default "bread flour"

On Wed, 03 Dec 2003 19:01:01 GMT, "Graham" > wrote:

>
>"SCUBApix" > wrote in message
...
>>
>> "Dee Randall" > wrote in message
>> ...
>> > I don't know if this is true or not, but I've heard that bread flour has
>> > added to it, citric acid (vitamin c) powder to make it bread flour.
>> >
>> > I tried adding the teeniest pinch of citric acid to my all-purpose flour

>> for
>> > a pizza crust, instead of using bread flour which seems to make it a

>> little
>> > too bubbly for my tastes. The addition of the citric acid did change

>my
>> > crust.
>> >
>> > Big imagination?
>> > Dee
>> >

>> It may change the texture of the dough but you did NOT make bread flour

>out
>> of All Purpose flour. The difference between bread flour and all purpose
>> flour is the protein content. Bread flour has more. However, I don't know

>of
>> any 'official' value that allows one to call flour bread flour. Most bread
>> flour I believe is in the 14-16% protien range while All Purpose flour is

>in
>> the 9-11% range. However, I believe some flours are in the 12% and are

>used
>> for either flour.
>>

>
>Furthermore, ASCORBIC not citric acid is vitamin C. Minute amounts are
>added in the "dough conditioners" to aid the yeasty-beasties to breed but
>they don't turn an AP flour into a bread flour.
>Graham
>


Howdy,

I would add a comment to this...

It is often unnecessary (or even undesirable) to use "bread" flour for
making bread. Most of the classic French breads are made with wheat
flours so low in protein that they would not be described as "bread
flour" by the American millers.

HTH,

--
Kenneth

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