Strong bread flour
Wheat flour with a high protein content, suitable for doughs that require the development of a strong gluten network. It promotes an elastic, airy crumb with good volume in long-fermented breads and pizzas.
What it offers and why to use it
Wheat flour with a high protein content, suitable for doughs that require a strong gluten network to develop. It promotes a light, airy crumb with good volume in long-fermented breads and pizzas. Weigh accurately to achieve consistent results. In doughs, not all flours absorb equally; in bread, use the crumb or toast to restore texture.
Mild flavour and texture that depends on the grind, protein content, hydration, and cooking method.
From shopping to cooking
Choose
When buying strong flour, choose the type suitable for your recipe and check that it is dry, free from insects, has no musty odour, and that the packaging is not damaged.
Store
Store flour in a dry, airtight container; keep bread in a closed container at room temperature, and freeze portions if you won't use them soon.
Prepare
Weigh to achieve consistent results. In doughs, not all flours absorb the same amount; in bread, use the crumb or toast to restore texture.
How to make the most of it
Good pairings
Pairs well with eggs, milk, oil, butter, yeast, vegetables, meats, cheeses, and sauces.
How to substitute it
If you don't have strong flour, substituting with another cereal or flour may require adjusting the liquid, fat, and binders; it doesn't always work in a 1:1 ratio.
Recipes with strong bread flour
Ham and potato pizza with fried eggs
Medium Includes 2 h 30 min rising
Dried fig bread
Vegetarian
Three-topping bread rolls
VegetarianIs any information missing? You can report a nutrition or practical correction.
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