I want to make a pizza base but have just discovered we have no bread flower, which the recipe says is needed. WHat is the difference between bread flour and plain flower?
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bread flour is stronger…but for pizza dough plain flour would b okay it just wont have a strong a flavour if you get my meaning…it wont taste as doughy.
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The gluten content is higher in the bread flour. I forget which is which, but one flour is made from spring wheat, and one from winter wheat. To have the very best bread dough you need to buy the one made especially for bread !
Bread flour has more gluten in it and thus gives a better body to your dough. You can use plain flour but it won’t be as good unless you use a high dollar brand like Seal of Minnisota flour. I buy high gluten flour at a local Amish store for my breads and yeast doughs. It has more elasticity. The Seal of Minnisota flour is almost as good tasting but not quite as elastic. Hope this helps!
Bread flour has more gluten. Gluten is the protein that makes dough ‘sticky’, that traps the little bubbles of gas from the yeast that allows bread to rise. Pastry flour (sometimes called cake flour) has low gluten so the cake or pastry will be tender and soft. General purpose flour is somewhere in the middle, a compromise. For a pizza dough I’d say all-purpose flour would be okay.
Bread flour is made from wheat with a higher protein (gluten) content. If you make bread or pizza with ordinary flour, it will be grey and crumbly.
Don’t worry too much, use plain flour and it’ll be ok.
The difference is the amount of gluten, more in bread (strong is called) flour and less in plain flour.
Stick to using all-purpose flour for pizza and cakes.
In my opinion, the bread flour should only be used for making bread, since it has more gluten in it causing the bread to be really fluffy.
Flour is the product of a grain like rye or wheat and is helpful mainly in the kitchen.
Plain flower is the product of soil and is helpful in rifle muzzle,
decoration, and sometimes the base ingredient for narcotics.
I think bread flour has more gluten in it and this helps bread to rise.
Bread flour and All Purpose (AP) flour are milled the same way. The difference is bread flour is milled from hard winter wheat in general and contains more protein to build up a higher amount of gluten when kneaded than AP flour. Gluten is formed from the kneading action of working dough into a smooth and elastic dough which can take from 15 to 30 minutes by hand. You can use AP flour but it needs to be kneaded for much longer than bread flour. If you want a real good pizza recipe try this one My friend wrote and uses all the time. I’ve made it a couple times and tastes great!
I came up with the following, which easily yielded a trimmed 14″ pizza skin, which gave me a 1″ lip of dough around the perimeter of a Lodge 14″ Camp Oven.
Ingrediants
3 Cups – White Flour
1/2 Cup – Yellow Corn Meal (Fine Ground, not Coarse)
1/4 Oz. – Dry Yeast (With Future Use By Date)
1/2 Oz. – Dry Yeast (With Expired Use By Date, for a stronger yeast taste) *Optional
1/2 Tsp. – Sea Salt
1 Tblsp. – Sugar
2 Tblsp. – Olive Oil
1 1/4-Cup – Water (Next time, I’m gonna subsitute with flat beer)
Instructions
Start the yeast mixture by using 1/4 cup of warm water, half of the sugar and 1/4 Oz. of the new yeast. Mix well and set aside.
In a mixing bowl, add the flour, salt olive oil, remaining sugar and 1/2 Oz. of expired yeast. (If available) Mix well.
When yeast mixture becomes foamy, (signs of being active) add to the mix.
Add remaining water and mix well, with a fork, then graduating to hand until dough is a consitent ball.
Knead dough with both hands for about five minutes. (Dough should be smooth and elastic)
Place dough in a lightly olive oiled bowl, cover and allow dough to rise for 1 hour in a warm place.
Dough should be doubled in size now… Punch down the dough and allow to rise a second time. (covered amd warm)
After at least one more hour, punch dough down and on a flat surface, covered with parchment paper… roll dough out to at least make a 15″ circle.
Dock the dough with a dough docker. (fork works too)
Place a 14″ bowl upside down on dough and trim the dough to a finished 14″ diameter.
(Optional Step) Sprinkle dough surface with coarse corn meal, cover with additional layer of parchment paper and flip the “sandwich over with a pizza peal and lightly redock trimmed pizza skin.
Place trimmed pizza skin and parchment paper into cold 14″ Lodge Camp Oven, using the pizza peal.
Center trimmed pizza skin by moving overhanging parchment paper and form a 1″ wall of dough around the bottom of the oven wall. Trim excess parchment paper, that sticks up above wall of oven.
Add sauce, cheese and other ingredients and place lid on the oven.
Place 20 briquettes below the oven and 50 briquettes on the oven lid.
Bake for 25 minutes, with one quater rotation of oven and lid at 12 1/2 minutes.
Here are some shots of yesterday’s BLT with this dough, which BTW had an awesome yeasty taste to it…
You can bake this on your own oven too, I would suggest at 425 to 450 F. degrees.
I hope this helps