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Several recipes call for wheat bread flour, but bread flour can refer to different types of flour. It could be a T405 or a T550 in Germany,this is very often classified incorrectly,the terms strong or bread flour in this case refer to the properties of the flour. A bread flour is considered to have a higher amount of protein and thus gluten. This flour is excellent when you want to make a sourdough bread as your dough allows for a longer leavening period. As described earlier, the gluten is consumed by your microorganisms. The more gluten you have, the longer your dough keeps its integrity. If you wanted to make a cake, you might want to use a flour with less gluten. The gluten binding properties might not be desirable since the final cake could have a chewy texture.

خواندن فصل: Flour types

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