Bread flour
Votes: 9
Time:
We all have all-purpose flour at home, which is ideal for baking pastries, pancakes, and sweets. But if you decide to bake bread, you'll need bread flour with a higher gluten content, which helps the bread rise better without collapsing after baking, and makes it denser and more tender. For this purpose, it's a good idea to have a package of gluten flour on hand, as you can easily make your own bread flour from regular flour. You'll need just 1 teaspoon of gluten for every cup of all-purpose flour to improve its quality, and you'll have truly delicious bread at home.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Wheat gluten "S.Pudov" - 1 tsp.
- Premium flour - 1 tbsp.
- Whole wheat flour, for binding (optional)
We recommend
Recipe:
Sift the flour and gluten into a bowl in equal amounts. If you have whole-wheat flour, add a little (no more than 0.5 - 1 teaspoon per 1 cup of wheat flour) to give it a more pleasant flavor and a density suitable for baking bread and pretzels. Use homemade bread flour when baking rolls.
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