If you’re about to try a new bread recipe that calls for strong flour, you may wonder: What is strong flour? When you think of flour, your mind might recall all-purpose flour as the default option.
But many different types of flour are available, each with its unique properties. And strong flour is one of them.
This blog post will discuss the finer details related to strong flour. We’ll cover what strong flour is, some of its most common uses, how to store it, and more.
What Is Flour?
Anyone who has frequented the store baking aisle will know that there are multiple flour types to choose from.
But flour is essentially a powder made by milling wheat grains, seeds, nuts, legumes, and more. However, flour derived from wheat grain is the most common flour used.
It’s an essential ingredient in many baked goods and recipes. And the type of flour you use can have a significant impact on the outcome of your dish. That’s why it’s crucial to choose the correct flour for the job at hand.
These different types of flour are available in various grain sizes, from super fine to coarse. Some are heavily refined before grinding, while others are ground in their natural form. There are also bleached and unbleached flour variants available.
What Is Strong Flour?
This section will answer the burning question, “What is strong flour?”.
Strong flour is a wheat flour with higher protein content. It’s typically used for bread baking and is also commonly referred to as bread flour.
It’s usually milled from hard wheat varieties like durum wheat or red wheat. And it has a higher gluten content than other wheat flour, which gives it strength and elasticity.
This flour helps produce a dough with more elasticity and structure. As a result, bread made with strong flour is often taller and has a chewier texture. Strong flour is usually used for baking bread and rolls. But it can also be used for pizza bases and pastries in some cases.
That said, strong flour is not recommended for baked goods meant to be soft and fluffy. Therefore, it’s not suitable for cake or scone recipes.
What’s The Best Way To Store Strong Flour?
Storing bread flour in a sealed container in your pantry could see it last in the region of 6 months. To prolong the shelf life of your strong flour, store it in the fridge or freezer for up to 12 months. If frozen, remember to let the flour thaw in the fridge overnight before use for the best results.
Conclusion
Strong flour, also known as bread flour, is ideal for producing chewy, structured bread and rolls. While it’s an essential ingredient for certain baked goods, it’s not appropriate for cakes, muffins, scones, and the like.
When asking, “What is strong flour?” remember that it’s high in gluten and not suitable for gluten-sensitive people.
Jack
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