Bread Flour & Strong Flour



Bread Flour & Strong Flour

Bread flour is a type of flour specially milled for making bread. It typically contains higher levels of gluten, which allows it to be kneaded into the dough without the need for significant amounts of water or other ingredients like eggs, sugar, or oil. The high gluten content also provides elasticity and the best rise in the oven. This will give your bread a lighter and airy texture. 

You can make bread with plain flour, but it's not as fluffy and light. If you want bread that has a beautiful rise, golden crust and perfect texture, use bread flour.

Bread flour is also known as strong white flour or strong bread flour. Bread flours are also often fortified with nutrients such as thiamin, riboflavin, niacin and iron.

Gluten-free bread flour is an alternative to traditional bread flour. It is made from a different type of wheat that has been processed to remove gluten. This type of flour can be used in baking bread, muffins, pancakes, and waffles. The best gluten-free bread flour is Doves Farm gluten-free white bread flour. 

What bread flour should I buy?

There are a variety of flours for different types of bread and each has its own characteristics to create the perfect loaf.  Matthew Cotswold strong white flour is a great all-around bread flour for sourdough and cobb loaves as well as pastry. Matthew Cotswold eight-grain flour is a mix of grains and seeds, perfect for multi-seed and rolls. Balchedre Stoneground unbleached strong white flour is a fine ground, perfect for more delicate bread.