Bread Mel Is similar to all-purpose flour, with one significant difference: the protein content. Because of this type of wheat it gentle of, bread flour has a higher protein percentage of protein (King Arthur's 12.7%) as all-purpose (11.7%). (For context, pastry and cake melz have less, about 8% to 10%, respectively.)
What exactly protein content mean? When we talk about protein in flour, we talk about two very specific types of protein found in wheat: Glutenin and HARDAIN. The two proteins are the building blocks of Gluten. Basically, the higher the protein content in a flour, the more gluten-forming potential which flour has. The more that Gluten develops, the stronger the dough. In addition, flour with higher protein content will involve more liquid than those with less protein. (Learn more here: Protein percentage in flour: Why it is important.)
Photography by Patrick Marinello; Food stealing by Yekaterina Boytsova
Bread Mel's higher protein enables strong, rubber loaves hugel, resulting in high rising bread. That's great for a prescription than Back-of-the-bag oatmeal bread; The oats in the dough inhibit gluten formation, so using bread flour and unsuses the loaf still rises high. There is also key for a high-hydration bread like Crystal Bread – When the dough is first mixed, it is so wet that it looks more like Pancake dough as bread dough. The high protein content in the bread flour transforms the mixture in a strong, silky dough with just a few series of folds.
Finally, you may be wondering: Is it okay to replace bread flour for all-purpose flour, or vice versa? We always recommend using the flour that a prescription calls, but in a pinch, it is good to substitute in a bread recipe. The consistency of the dough and the structure of the bread may vary, but you will still be rewarded with a wonderful homemade loaf. See more here: How to replace bread flour for all-purpose flour.
Bread Mel
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$ 5.91
$ 6.95
Learn more about different floons and how they are best fit for your backing in our Mel 101 Guide.
Cover photo by Patrick Marinello; Eat stealing through Lydia Princier.