Whether you’re a professional pastry chef or just starting to learn the ins and outs of baking, you’ve probably noticed that the vast majority of pastry recipes call for some type of flour. Flour plays an essential role in forming the shape and texture of baked goods, but not all flours are created equal. There are actually several commonly used flour varieties, and it’s important to choose the right type for your recipe to ensure you get the results you’re after. Read on to learn more about the most popular types of flour and what they’re used for.
All-Purpose Flour
All-purpose flour is the most versatile type of flour and works for a wide variety of baked goods recipes. It’s made from a blend of hard and soft wheat and has a medium protein content of around 10-12%, making it a suitable option for both delicate pastries and heartier breads that require more gluten development. If your recipe doesn’t call for a specific type of flour, all-purpose flour is usually a safe bet.
Bread Flour
Bread flour has a higher protein content than all-purpose flour and is the best option for yeast breads such as bagels and pizza dough. When water and flour are combined, these proteins join together to form gluten, which allows the dough to rise and expand during the fermentation process. The result is a structured, yet soft bread with a slightly chewy inside and a crispy crust.
Cake Flour
Cake flour has a protein content of only about 7-9% and is ground more finely than other flours, which can help to produce a silky smooth crumb in delicate pastries like cakes and cookies. Its lower protein content means less gluten is formed during the mixing process, so baked goods made with cake flour tend to rise well and have a fluffier texture than those made with bread or all-purpose flour.
