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Bakers' flour, also known as bread flour, is a high-protein flour designed for recipes that require a strong gluten structure, such as bread, pizza dough, and pastries. Its higher protein content allows the dough to rise better and develop a chewy, elastic texture. In Australia, bakers' flour is typically made from wheat that is 100% Australian-grown, with stone-ground milling ensuring the grain passes through the mill slowly at cooler temperatures, preserving essential enzymes and nutrients. The darkness of the flour relates to the amount of bran it contains, with wholegrain flour being the darkest and most dense, and white flour being the lightest in colour and flavour.
| Characteristics | Values |
|---|---|
| Type of flour | White, wholemeal, rye, spelt, gluten-free |
| Texture | Dense, fibrous, light |
| Flavour | Mild, nutty, stronger |
| Protein content | High, medium, moderate |
| Gluten content | High, medium |
| Use | Bread, pizza dough, pastries, cakes, biscuits, sourdough |
| Origin | 100% Australian-grown wheat |
| Milling | Stone-ground, roller-milled |
| Additives | Vital wheat gluten, egg |
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What You'll Learn
Baker's flour vs. regular flour
Bakers flour is a high-protein flour specifically designed for recipes that require a strong gluten structure, such as bread, pizza dough, and pastries. Its higher protein content allows the dough to rise better and develop a chewy, elastic texture. This is achieved through the use of hard wheat, which has a higher protein content than soft wheat.
Regular flour, on the other hand, is better suited for softer, less structured baked goods. It is typically made from soft wheat, which has a lower protein content and produces less gluten. This type of flour is perfect for pastries and cakes, as it results in a delicate and tender crumb.
When it comes to bread-making, bakers flour is the preferred choice. Its high gluten content gives the bread a structured and chewy texture, which is ideal for yeasted bread. Regular flour, also known as all-purpose flour, can also be used for bread-making, but it may not produce the same chewy texture.
In Australia, some recommended bakers flours include Laucke Wallaby Baker’s Flour, Wholegrain Milling Organic Stoneground White Baker’s Flour, and Premium White Baker’s Flour. These flours are easily accessible and suitable for beginners, as they contain higher protein levels, making it easier to achieve desirable results.
In summary, the main difference between bakers flour and regular flour lies in their protein content and resulting gluten structure. Bakers flour, with its high protein content, is ideal for recipes requiring a strong gluten structure and chewy texture, while regular flour is better for softer, less structured baked goods.
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High-protein content
Bakers' flour, also known as bread flour, is a high-protein flour. It is specifically designed for recipes that require a strong gluten structure, such as bread, pizza dough, and pastries. Its higher protein content allows the dough to rise better and develop a chewy, elastic texture.
For beginners, it is recommended to use mostly white bakers' flours, such as Wholegrain Milling Organic Stoneground White Baker's Flour and Premium White Baker's Flour, which contain higher protein levels. These flours make it easier for beginners to achieve excellent flavour and results for artisan-style breads.
As you become more confident, you can start adding more whole-grain flours to boost nutrition and make more wholesome breads. By adding between 50-100% whole-grain flours like wheat, spelt, or rye to white bakers' flour, you can significantly enhance the nutrition and flavour of your bread.
Basic Ingredients offers a Wholemeal Organic Bakers Flour that is specially milled to ensure high protein content and optimal gluten development. This flour is sourced from the finest organic grains and meticulously milled to perfection, providing a versatile ingredient for both seasoned and beginner bakers.
MAURI is another brand that offers a range of high-protein bakers' flours, with protein levels ranging from medium to high. Their flours deliver exceptional dough strength, extensibility, and consistency across a range of product applications.
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Gluten development
The type of flour used plays a significant role in gluten development. Flours with higher protein content, particularly those with more glutenin and gliadin, tend to develop stronger and more complex gluten networks. Whole wheat flour, for instance, has a protein content of 13.8%, but the presence of bran and germ affects the gluten structure. The sharp edges of bran particles can cut through gluten strands, resulting in denser dough. On the other hand, flours with lower protein content, such as cake flour, have lower gluten-development potential, making them suitable for creating delicate and tender baked goods.
The addition of liquid, typically water or any water-based liquid, is crucial for gluten formation. When water is added to flour, the glutenin and gliadin proteins bind and form gluten. The amount of water added affects the hydration level of the dough, influencing the speed of gluten formation and the dough's texture. Higher hydration levels lead to softer and stickier dough, while lower hydration levels produce chewier baked goods.
Mixing and kneading techniques also impact gluten development. The more a dough is mixed or kneaded, the stronger the gluten network becomes. Mixing helps hydrate the flour, ensuring even distribution of water, and assists in forming and strengthening the gluten strands. However, it is important to note that different baked goods require varying degrees of gluten development. For example, bread benefits from extensive kneading, while cakes require minimal mixing to avoid over-agitating the gluten strands and maintain a delicate texture.
Time is another factor in gluten development. The longer the flour and water are in contact during the hydration process, the more numerous the gluten bonds become. Additionally, time allows enzymes, such as proteases, to act on the gluten strands, influencing the overall structure and characteristics of the dough.
In summary, gluten development is a complex process influenced by various factors, including flour type, liquid content, mixing techniques, time, and the presence of certain enzymes or inclusions. By understanding and controlling these factors, bakers can manipulate gluten development to create baked goods with the desired texture, structure, and elasticity.
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Rye flour varieties
Rye flour is produced by milling rye grain, and there are many varieties of rye flour available. The type of rye flour used will depend on the desired texture and flavour of the final product. The darkness of the flour is primarily related to the amount of bran in the flour, so a whole-grain flour will be the darkest and most dense. Sifted rye flours, often labelled simply as "rye flour", will be lighter in colour and flavour. White rye flour is very light in colour and mild in flavour.
Rye flour is commonly used in bread-making, especially in Germany, Poland, Ukraine, and other European countries. Rye bread typically contains a higher percentage of rye flour in Europe than in North America, where it is often blended with wheat flour. Rye flour is also used in the production of flatbreads and yeast-leavened breads, such as pumpernickel bread.
There are several varieties of rye flour available, including:
- Whole-grain rye flour: This flour is made from the whole rye grain and is stone-milled. It produces a dense and fibrous texture in bread.
- Roller-milled rye flour: This flour is made from the whole rye grain but is roller-milled, resulting in a lighter texture than stone-milled flour.
- Toasted rye flour: This flour is used to achieve a dark brown colour in rye breads.
- Regular rye flour: In Austria, this flour is known as Type 960, and in Germany, it is Type 1150 or 1370.
- Sprouted rye flour: This variety is made from rye berries that have been allowed to sprout before being milled into flour.
- Dark rye flour: This is the darkest rye flour and is used to make pumpernickel bread.
- White rye flour: This flour is very light in colour and mild in flavour.
- Stoneground rye flour: This flour is made by stone-grinding the rye grain.
The variety of rye flour used will depend on the desired texture, flavour, and colour of the final product.
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Where to buy
If you're looking to buy baker's flour in Australia, there are several options available to you, including online and in-store.
Basic Ingredients is a popular choice, offering a wide range of baking flours, including premium quality Wholemeal Organic Bakers Flour. Their products are sourced from the finest organic grains and meticulously milled to perfection, ensuring high protein content and optimal gluten development. You can buy their flour online through their website.
Another option is Sourdough Mate, which offers commonly used flours for bread-making, including white bakers' flours like Wholegrain Milling Organic Stoneground White Baker's Flour and Premium White Baker's Flour. These flours are recommended for beginners as they contain higher protein levels, making it easier to achieve good results. Sourdough Mate also suggests Laucke Wallaby Baker's Flour, which can be found at most local supermarkets.
If you're looking for a wholesale option, MAURI is a well-known supplier of high-quality bread flour, yeasts, grains, pre-mixes, and improvers. They have a proud history of milling grains sourced from local farmers and delivering bread flour across Australia. MAURI offers a comprehensive portfolio of bakers' flours and specialised application flours, catering to a diverse range of customers, including industrial manufacturers, high-street bakeries, and food retailers.
Lastly, for those seeking specialty flours, Goodman Fielder Food Service offers a range of options, including rye flour, rye meal, and soy flour, catering to the dietary needs of customers.
With these options, both beginner and seasoned bakers in Australia can find the right baker's flour to suit their needs and create delicious baked goods.
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Frequently asked questions
Baker's flour, also known as bread flour, is a high-protein flour used for recipes that require a strong gluten structure, such as bread, pizza dough, and pastries.
Baker's flour has a higher protein content than regular flour, allowing dough to rise better and develop a chewy, elastic texture. Regular flour is better suited for softer, less structured baked goods.
Some examples of baker's flour available in Australia include MAURI Maximus, Baker's Extra Strong Bakers Flour, Wholegrain Milling Organic Stoneground White Baker's Flour, and Premium White Baker's Flour.
For beginners, it is recommended to use mostly white bakers' flours, such as Wholegrain Milling Organic Stoneground White Baker's Flour or Premium White Baker's Flour, as they contain higher protein levels, making it easier to work with.
Baker's flour can be purchased online or in-store from various retailers in Australia, including Basic Ingredients, MAURI, Wholegrain Milling, and local supermarkets.
