Whether you’re a seasoned baker or just getting started, bread flour can seem a little intimidating at first. It’s different from all-purpose flour, and knowing how to use it the right way can make all the difference in your baking results. So let’s break it down—no jargon, no confusion—just easy-to-follow tips and common mistakes to avoid.
This guide will help you get the most out of bread flour, whether you’re baking a simple sandwich loaf or tackling something more advanced like sourdough.
What is Bread Flour?
Before we jump into the do’s and don’ts, let’s quickly explain what bread flour is.
Bread flour is a type of flour that’s higher in protein than all-purpose flour—usually around 12% to 14% protein. That higher protein content means more gluten, which gives bread its signature chew and structure. It’s the go-to flour for anything that needs a good rise and a strong texture, like:
- Sandwich loaves
- Baguettes
- Pizza dough
- Dinner rolls
- Sourdough bread
The Do’s of Using Bread Flour
Do Use Bread Flour for Chewy, Structured Breads
If you want bread that’s airy inside with a chewy bite, bread flour is your best option. It creates a strong gluten network, which helps trap air bubbles and gives your bread a better rise.
Do Knead Thoroughly
Bread flour needs to be kneaded more than softer flours. That’s because kneading activates the gluten, which strengthens the dough and gives your bread a good texture. Whether you’re kneading by hand or using a mixer, give it enough time—usually around 8 to 10 minutes.
Do Let It Rest
Resting your dough (also called proofing or fermenting) is important. It gives the gluten time to relax and the yeast time to raise the dough properly. Be patient and give your dough the time it needs to rise until it has doubled in size.
Do Store Bread Flour Properly
Keep your bread flour in an airtight container in a cool, dry place. If you’re not using it often, you can even store it in the fridge or freezer to extend its shelf life. Just make sure it’s sealed tightly to avoid moisture and odors.
Do Measure Accurately
Flour is easy to overmeasure if you scoop it straight from the bag. Instead, fluff it up with a spoon, lightly spoon it into a measuring cup, and level it off. Or, better yet, use a kitchen scale for more accurate measurements.
The Don’ts of Using Bread Flour
Don’t Use It for Cakes or Cookies
Bread flour is not meant for delicate baked goods. Its high protein content makes it a poor choice for cakes, muffins, or cookies, which need to be light and soft. Using bread flour for those will often result in dense and tough textures. Use all-purpose or cake flour for softer treats.
Don’t Skip the Resting Time
Skipping the resting time leads to flat, dense bread. Yeast needs time to work, and the gluten needs time to relax. Give the dough the time it needs to rise properly. Depending on your recipe and environment, this could take anywhere from 1 to 3 hours.
Don’t Use Too Much Flour When Kneading
It’s easy to panic if the dough feels sticky, but avoid adding too much extra flour. Over-flouring can dry out the dough and make your bread dense or crumbly. Bread dough should feel slightly sticky. Use a light dusting of flour on your hands and work surface, but keep it minimal.
Don’t Assume All Bread Flour is the Same
Different brands can have slightly different protein levels, which can affect your results. If you change brands, you may notice changes in how the dough behaves. Over time, you’ll learn how to adjust your technique or ingredients based on the flour you’re using.
Don’t Forget to Experiment
Everyone’s kitchen is different. Ovens, humidity, and even elevation can affect how your dough behaves. Don’t be afraid to experiment with hydration levels, rising times, or baking temperatures. Keep notes so you can learn from each batch and improve your skills.
Can You Substitute Bread Flour?
Yes, you can substitute all-purpose flour for bread flour in a pinch, but the results won’t be quite the same. Your bread might be a little softer and less chewy. On the other hand, if you want to mimic bread flour using all-purpose flour, you can add about 1 teaspoon of vital wheat gluten per cup of flour. This boosts the protein content and helps build gluten strength.
Final Thoughts
Working with bread flour doesn’t have to be complicated. Once you understand what it does and how to use it, it opens the door to all kinds of delicious homemade breads. Just remember the key points: knead well, be patient with your rise, and avoid over-flouring.
Baking bread is a blend of science, patience, and creativity. With the right approach, bread flour becomes a powerful tool in your kitchen. Whether you’re baking your first loaf or trying out new recipes, following these simple do’s and don’ts will set you up for success.
So grab a bag of bread flour, roll up your sleeves, and enjoy the satisfaction of making warm, fresh bread from scratch.
