It makes sense that the baking aisle is crowded with so many varieties of flour that you could feel a little overwhelmed. You have undoubtedly encountered two varieties of flour: bread flour and self-raising flour. However, are you aware of their distinctions?
Each of them is here for a purpose. The outcomes of cooking with the two vary significantly, so what are the differences and why? Here, I’ll attempt to dispel your doubts and explain what makes them different. As well as whether you can substitute self-raising flour for bread flour.
Contents
What is Bread Flour?
A common ingredient in many kitchens, including mine, is bread flour. Usually produced from firm red spring wheat, it is a powerful wheat flour. This specific kind is highly prized for having more protein than soft wheat, which contributes to the high gluten content of bread flour.
Many bakers who want to make robust, chewy bread always choose this type of flour since it has a high protein content, ranging from 12 to 14 percent. Not only is the high protein content visually appealing. But it also contributes significantly to the familiar, beloved texture of bread.
When I mix my dough and start to knead it, the flour’s proteins start to create gluten. The key to our bread’s structure and unique chewy feel lies in the network of proteins.
Bread has a remarkable texture and structure because of the increased protein concentration in bread flour, which promotes the production of gluten. The types of wheat used to make bread flour result in larger grains.
I think there’s more to this rougher texture than just how it feels on your fingertips. In fact, it helps with the baking process. Even more gluten is produced when the flour absorbs more water as a result of the greater grain size.
What is Self-Rising Flour?
Self-rising flour is similar to all-purpose flour but has had certain things added to it. It can be used in a variety of recipes, but it works best in light, fluffy ones.
The wheat used to manufacture self-raising flour usually has a lower protein concentration, around 8%. This is even less protein-rich than the average 10% found in all-purpose flour. Self-raising flour yields incredibly soft and supple baked items, which makes it great for cakes and biscuits.
A leavening agent is also included in self-raising flour to aid in the food’s rising during cooking. Usually, baking powder is used here. There is no need to measure or add salt or flour because self-raising flour already has a little amount of both elements.
A handy baking tool that saves time and effort while producing incredibly soft baked goods is self-raising flour.
What is the Difference Between Self-Rising Flour and Bread Flour?
In order to prevent the need for yeast or baking powder, self-raising flour is combined with salt and a leavening agent. Although bread flour has a higher gluten and protein content, it still requires a leavening agent to rise.
Protein and Gluten Content
The first, and possibly most important, distinction between self-raising flour and bread flour is how much protein each contains. And this has a direct effect on how much gluten and how elastic the dough is in your baked items.
Bread flour has a high protein content—it typically ranges from 12 to 14 percent. I can still clearly recall the first time I made my bagel recipe using self-raising flour instead of bread flour. There was a discernible difference in the amount of gluten. The higher gluten content made them chewier and heartier.
However, the protein level of self-raising flour is typically closer to that of all-purpose flour. It produces lighter, softer baked foods as a result.
Bread Flour
Being a passionate professional baker, I’ve tried replacing all-purpose flour in numerous recipes with bread flour on a regular basis. This switch, I’ve discovered, really helps when the desired texture is chewy and the structure is solid.
Consider foods like bagels, pizza dough, sourdough bread, and crusty baguettes. Basically, anything you want to have a little “bite.”
Bread flour is your secret weapon if you’re going to make homemade pizza and you want the ideal pull-and-bite in your crust. Its high protein content and subsequent gluten production are perfect for giving it the desired chewiness.
Still, not every baked dish tastes better with this hearty texture. Bread flour can be a bit of a party crasher when it comes to delicate pastries or fragile cakes. More protein equals more gluten, which can produce a thicker, more difficult product—not exactly what you want in a light, airy cake or delicate, flaky pastry.
Self-Rising Flour
Conversely, if you want a softer, lighter texture, this low-protein flour is the one you should choose. When cooking recipes for muffins, biscuits, or fluffy pancakes, for example, I like to use it.
It’s also a blessing if you’re searching for an easy baking option that doesn’t require additional leavening agents. I promise you, it will come in handy when you run out of baking powder, like for a pie crust.
However, I’ve discovered that not all baking tasks are a good fit for self-raising flour.
For example, it’s preferable not to use self-raising flour when preparing yeast bread. A denser loaf could result from the baking powder interfering with the yeast’s ability to leaven.
It’s also not the greatest option for recipes that require a significant amount of extra baking soda or powder. The final product may be affected if the proportions go a little off.
Can I Substitute Bread Flour For Self Rising Flour?
If necessary, you can use bread flour in place of the self-raising flour. Although it won’t have the exact texture you’re going for, it will work just fine in a pinch.
To get your dough to rise when baked, you must mix in salt and baking soda with the flour. Remember that bread flour gets stronger quickly, so be careful not to overmix.
Self-raising flour is typically not a good substitute for bread flour. Sourdough bread and other similar recipes can be made with all-purpose flour and salt. But most recipes call for baking soda, which can lead to unsatisfactory results.
Self-raising flour can generally be replaced with other types of flour in recipes, but not the other way around. However, this does depend on what you’re making.
Read also: Is Homemade Bread Healthier?
Summary
Since bread flour and self-raising flour are rather distinct components, it is not a good idea to use one in place of the other. Compared to self-raising flour, bread flour has a significantly higher protein content. It makes its a better choice for dishes with a chewy texture. Flour that self-rises works well for airy, puffy desserts.