How Flour Protein Content Affects Bread Dough

There are two proteins contained in flour that when water is added combine to form gluten. They are called glutenin and gliadin. It is the balance between the two that gives bread dough its characteristic properties. Glutenin gives bread dough its elasticity – the ability to resist stretching. Gliadin gives bread dough its extensibility – the ability to be stretched without easily tearing. So, one is elastic, but not stretchy and the other is stretchy without being elastic.

Combined they give us the ability to handle and shape breads that are strong and can hold their shape while at the same time being easily manipulated into that shape.

When it comes to wheat flour generally more protein means more or stronger gluten. But there are other properties that come with high protein content. Higher protein flour can absorb more water, it can make the dough more cohesive, stronger, and be able to gain more volume due to the gluten matrix holding more carbon dioxide.

There are many types of flour available, some of them have very specific uses while others can be used in various applications. These applications are determined largely by the protein content of the flour.

Since high protein (strong) flour makes for stronger gluten, it is most suited for breadmaking as it can trap carbon dioxide inside the dough and help it rise more vertically instead of spreading out sideways. The resulting loaf has a larger volume, more open crumb, and chewy texture. It can absorb far more water letting us make loaves with higher hydration. It also is more resistant to enrichment with fats and sweeteners as after the addition of such ingredients it is possible to bring the dough together for full gluten development.

Low protein flour on the other hand creates weaker gluten which is not able to hold carbon dioxide that well, so if used in breadmaking would produce a loaf that is rather flat and more cake-like. This kind of flour is great for light sponges, biscuits, cookies, scones, chemically leavened (soda) breads, etc. The production of such baked goods often includes the addition of eggs, butter, oil, sugar, and other enrichments. Although, in this case they are added for the purpose of even further inhibiting the gluten formation so that the resulting sponge or dough would be even less chewy and lighter.

There are of course exceptions, and you can certainly make bread with low protein flour and cake with high protein flour if you want. Some bakers love using low protein flour for breadmaking as it makes the dough more extensible and able to expand more when baking. This is most suited for lower hydration bread dough since low protein flour can not absorb water as effectively.

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[ChainBaker]

📖 Read more in the link below the video ⤴

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[eurovision]

I personally would consider repeating this experiment using the same flour, and altering the protein content by adding pure wheat gluten. I feel like having different flours adds other variables, other than just protein level.

[lordboogeth]

It sometimes is hard to believe such knowledge is offered on public for free, thank you for all of your videos. You have taught me more about baking than any class I have took or business I have worked in. I have worked with dough for 8 years however, thanks to you -I am finally able to make nearly anything my imagination desires. It is a privilege to have someone as passionate as you, I look forward to more content, information, and inspiration.

[SilentBloedius]

Probably one of the more important videos on this channel for the international audience that doesn't have access to the same kinds of flower.
I was always wondering why my doughs were turning out too sticky and didn't rise well, thinking I was making some technical error. Turns out it was the gluten content.

Much appreciated video!

[AnthonyLeighDunstan]

Great content. Great comments. The best channel on YouTube.

Charlie my man, my parents and brother, in my mind, have always been real bakers. Once I got into bread baking, I’ve shared as much of this channel as I can with them and they’ve all been gobsmacked over how much they didn’t know. It’s become my mission to get this channel to the very top, man! Even if there are gaps still to be bridged, your openness to learning and “making mistakes so that we don’t have to” is reason enough for this channel to be the most watched baking channel on YT. You don’t presume to know anything - I love that.

[laner]

Here in Canada, I never understood what the purpose of bread flour was. You explained the reason, Canadian flour is higher in protein, making bread flour redundant.

Great video, Thank You

[alexhurst]

I recently found your channel. While every YouTube food chef has a bread video of some type, you are the only one I have found that actually 'teaches' how to make bread. You explain all the aspects of bread making beyond the written recipe. I really appreciate the level of information in your videos. I used to tell my nutrition students once you the 'how' food/recipes work, making good food is easy.

[benjiiano]

I love all these comparison videos, you explain things so well and it makes me realise why I am using or adding certain ingredients (other than flavour). Even showing that some "general bakers knowledge" is actually wrong but still told by a lot of source (like adding sugar speeding up fermentation).

[countfleet]

Chainbaker! I started baking when I found your videos two weeks ago. Today I tell my fiancee I made bread for her, and she's thinking "great, another white loaf of bread, why does he love that so much?" But it turned out I made a delicious focaccia! The look on her face was priceless and we devoured it, it was so delicious. Thank you, you deserve a lot more subs!

[Jeepy-LoveToBake]

Wow - the visual comparison is fantastic and the commentary is OUTSTANDING - quite a bit of very important "bread science" explained clearly and logically. Thank you for sharing this video - I am learning so much about bread and baking from you - many, many thanks! 🍞🍞🍞🍞🍞😍😍

[Renata.Renee.]

In our country almost all the flours are 9.5- max 11% (the 11% are rare) so I have to do my best with what I got ❤️
Thank you for this video, it helped me a lot to realize why every time my doug is sticky and spread more to the side than rise like yours

[guerilla]

I’ve been learning so much from your channel over the last month or so! From no nonsense loaf, how to add fats, baker’s percentage and such. I have gained a new skill set in the kitchen with your helpful videos! Thank you very much!

Just recently I have been looking up the different types of flours and their protein content. Very timely video upload!

Keep it up dude

[michalblazki]

As an engineer I really appreciate all knowledge you are giving to us. Thank you 👍🏻

[andyrwebman]

Very much appreciate this. I like to look for "the why of cooking/baking" rather than just follow a recipe

[jacquelineriach]

Hi Charlie I’ve recently discovered your channel and I’ve been binging your amazing videos. After years of stop start failures I think I finally understand how to succeed with a sourdough. Thanks for all the fantastic content and please don’t ever stop.

[michaelj]

I buy the 20kg bag of flour from Costco and it's 12.5% protein. I use it for all my bread and pizza baking. Your videos are the best and have really helped me improve my breads. I don't even use my stand mixer as often anymore. I just needed some practice kneading by hand. I still get a little frustrated when kneading high hydration doughs though. Thanks!

[liamhaller]

Would love to see a video on the effects of adding vital wheat gluten or mixing flours

[eastcoastwilly]

Man you need to do a hardcover book I will be your first customer. I am doing quite a few of your recipes and they are all awesome. Great stuff !!

[klaraloranger]

Brilliant - absolutely fascinated to see the different shaping techniques and results. Also LOVE your bracelet - where's it from?!

[andrewwatts]

I love this. Could you expand the experiment? Adding additional protein until you hit 25% for example. Could be really interesting.