French bread is typically made with wheat flour, specifically a high-protein bread flour or all-purpose flour. The high protein content helps develop gluten, which gives the bread its chewy texture and allows it to rise properly. Some traditional recipes may use a mixture of flour types, but the classic baguette is primarily made with Type 55 flour, which is a specific French flour with a moderate protein content.
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Most white bread will have a small amount of fat added, this helps prolong the life of the bread, however French bread, such as the traditional French stick has no fat added.
There is no difference between "flour for making bread" and "flour to make bread." Both phrases refer to the same thing: bread flour.
I need two cups of bread flour. I have ap flour and cream of tartar though. How do I make bread flour from what I have?
Superfine flour should not be used in place of bread flour. Bread flour is made from "hard" wheat that has been bred to have the high gluten content that makes proper bread.
The question cannot be answered, because white french bread is wheat bread. Any bread made with wheat flour is wheat bread. You might intend to ask about whole wheat or whole grain bread, which is made with part or all whole grain flour.
There is no bread without flour.
Plain flour has a lower gluten content than high grade or bread flour so is less suitable for bread. Some bread flours may also have additives to improve the bread texture or to quicken the bread making process.
It is not the bread that is refined but the flour that the bread is made with - thus a sourdough bread can be made with unrefined flour or refined flour.
The best type of flour to use for making banana bread is all-purpose flour, not bread flour. All-purpose flour is versatile and works well for most baking recipes, including banana bread. Bread flour has a higher protein content, which can result in a denser and chewier texture in banana bread.
Well yes... obviously flour is in bread... =_=
Bread flour or self-rising flour It depends on the recipe