What kind of flour makes the best bread? I tried them all!

We bring you the battle of the flours! Which one is the best for making bread? We are making the same recipe using 4 different types of flour: Bread flour, All-purpose flour, Strong flour and we are milling our own Whole-Wheat flour. Which one is the best? We shall find out together! We will analyze each loaf of bread and their characteristics.

These are the recipes we made on the video.

Bread Flour
Dough weight: 600 grs
Ingredients:
- (100%) Bread Flour: 309 grs
- (72%) Water: 223 g
- (20%) Sourdough Starter: 62 g
- (2%) Salt: 6 g

All-purpose Flour
Pasta weight: 600 g
Ingredients:
- (100%) All-purpose Flour: 309 grs
- (72%) Water: 223 g
- (20%) Sourdough Starter: 62 g
- (2%) Salt: 6 g

Strong Flour
Pasta weight: 600 g
Ingredients:
- (100%) Strong Flour: 309 grs
- (72%) Water: 223 g
- (20%) Sourdough Starter: 62 g
- (2%) Salt: 6 g

Whole Wheat Flour
Pasta weight: 600 g
Ingredients:
- (100%) Whole Wheat Flour: 309 grs
- (72%) Water: 223 g
- (20%) Sourdough Starter: 62 g
- (2%) Salt: 6 g

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#flour #homemadebread #experiment

[nynwylu]

The best flour always will be the flour I can afford.

[susankelemen]

Been making bread for over 50 years. Always use a 50/50 mix of bread flour and all purpose flour. Perfect loaves all the time.

[lindas.]

I wish you had also done a taste comparison. That is pretty important, too!

[suupaltti]

That brown one looks like finnish rye bread which we eat a lot here. Don't judge by the looks. It might be very delicious and healthy bread.

[dinahscarlett]

Very interesting, would love to see a similar test done but comparing different types of flour like Spelt or other ancient grains.

[mikeking]

My mother was a professional cook (so was my father) and always used just AP flour. Having grown up during the Depression they just used the flour they could get. I wish I could eat her cinnamon rolls one more time (and get her recipe!).

[lucyappah]

I love your sense of humor, even this, tells how affable you are, without one knowing you personally, may God richly bless you and the marvelous work you are doing 🙏

[FilipArlet]

Hi thanks for sharing that overproofed bread. It's really nice to see how it looks if you do that mistake and most importantly, how it looked proofed. In the past I made bread like that many times and didn't know what was wrong. From my experience, it sometimes can be salvaged - 1) when you shape it dont put it in the fridge, just proof it in room temperature and preheat the oven 2) if it overproofed in the fridge in basket, dont put it in the oven, shape it again (use some flour, it's sticky) and let it proof in room temperature and hope. In this situation the bread will most likely dont hold anyway ...

[SjaakSchulteis]

To me all of these breads look fantastic. If I would manage to make any of them like that I would be proud! I also like the way you folded the bread. Didn't realize that you could use so much flower to not have the dough sticking to your fingers.

[jekku]

Gluten Morgen is such a great channel name, love it! And ALL your breads look amazing!!

[donscheid]

It is amazing how ingredients, proportions, and technique used all have different effects and results (for all cooking, not just bread). Which ones are important depends on what results you are wanting.

[Blake]

I would like to see more whole wheat recipes. I'm trying to stick to only using whole wheat for health purposes

[trijezdci]

The reason is primarily hydration. The only dough that is hydrated properly is the one with the all purpose flour. All the other doughs lack water. Also, the more water, the more dough resting time is required for the flour to absorb the water.

[alberthartl]

A friend of mine worked for General Mills. They make more than 30 varieties of flour. For the most part the biggest variable was the protein content. They packaged it in bags or you could get a bulk pneumatic truck with 40, 000 lbs.

[PilotVBall]

I use a $55 Cuisinart coffee bean grinder from Walmart to mill my flour for fresh bread. I only use it for flour and it has endless settings for coarseness. Love the budget friendly non pretentious approach!

[jimskirtt]

Used self-raising flour and strong white bread flour 50/50...came out really well.
300 ml of water
7g yeast
200g self-raising flour
200g strong white bread flour

Left the yeast in the water overnight to rest before starting the bread (in a bread maker).

[Sandivho]

I agree with Russell Bateman's assessment of the bread results re the w/w flour one. I have your grain mill except mine is the larger model Duett wheat mill. I've been making breads of all kinds for 45+ years now and I've found that the ground w/w organic grains produced the biggest loaves by mixing all purpose flour and ground w/w flour together when making this type of bread loaves in covered cast iron pans and then you get the biggest loaves. We also loved the all w/w flour loaves, different recipe with the addition of honey, yeast, etc. made in a s/s regular bread pan which makes an excellent sandwich bread that is a lofty but tender loaf of bread. My recipe also uses yeast instead of sour dough starter. I've always found sour dough starters unpredictable and a nuisance to maintain so I'll stick to yeast. You can get the same types of bread in your video using the yeast instead of the sour dough and can't tell the difference. I don't bake mine as long as you either. There are also recipes out there that I've used for this quick type of bread using big bowls or 5 gal. plastic containers and you can just cover over the top and leave on the counter up to 20 hours before you bake. Easy peasy to make and you get the same results! BTW, never heard of that flour called STRONG. What grains is it ground from?

[carefreedelight]

Thank you so much for your generosity. I will start to make some sourdough bread. You have taken out all the nonsense and prancing around by the other bakers who look on sourdough bread making as some form of religious self flagellating sacrifice. How wonderful to know that it is something you can factor into your every day life WITHOUT wearing a hair-shirt!!!

[Mine]

I loved your video, you answered all my questions about the different flours for making bread. Thank you so much!

[russellbateman]

I think you'd find that the whole wheat dough has this funny aspect not because of over- or under proofing, but because the ground up bran in the flour cuts the developed gluten strands (like tiny knives). It's just something you live with if you enjoy the taste or believe in the benefits of using that sort of flour.