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How to Bake with Different Types of Flour |

PizzaOvens Apr 30th 2019

How to Bake with Different Types of Flour |

Do you know how to bake with domestic flours?

Whole Wheat Flour

White flour has the bran, the papery outer layer, stripped off before it is ground. Whole wheat flour is made from the whole wheat berry. So by volume there is more insoluble fiber and less gluten than the white version of the same strain of wheat.

Also, the bran has sharp edges that tend to cut into the strands of gluten. This prevents the gluten from capturing as much yeast gas, which means not as much rising. This is why whole wheat breads tend to be heavier and denser, and many recipes call for part whole wheat, part bread flour.

Bread Flour

Bread flour is packed with gluten to give dough that bubbly texture that is commonly found in thicker crust pizza dough. There is about 12-14% protein from bread flour that is made from hard winter wheat grown in the northern states. This will give you a more elastic feel while kneading the dough. Bread flour gives pizza dough a chewier texture and gives the dough the ability to stretch and capture more air bubbles, but if it is handled too roughly can result in a tough pizza.

All-Purpose Flour

All-purpose flour is normally a blend of hard and soft flours and is good for the baker who does not know what they are going to need. If you have all-purpose flour and need a high gluten flour the great thing about this is that you just have to add a bit of gluten and it will fix your solution. Without added gluten you will get a denser, flatter loaf. This type of flour can you a dough that is lighter and more delicate, which can give you a pizza that is soft, and even saggy.

Self-Rising Flour

Self-rising flour is all-purpose flour with added baking soda, and salt. This can be used in yeast dough recipes by omitting the salt and baking soda that the recipe calls for.


Gluten is a protein that is found in flour that forms a web of chains that get tangled up inside one another and trap bubbles of gas that is released by the yeast that is added to our dough mixtures. In order to get the elasticity of dough to right where you want it you will have to knead the dough to get the yeast to release the gases. However, if you knead to much you will make your dough too tough and you could lose elasticity.