Ingredient
Bread flour
Milled from harder wheat with more protein than plain flour, so it forms a stronger gluten network and traps more gas. That is the whole reason a loaf made with it rises higher and chews rather than crumbles.
- Sourcing
- Sold as strong white bread flour in the UK. Look for the protein figure on the pack — 12% and up is what you want.
- Varieties
- Strong white, Strong wholemeal, Very strong (Canadian), Type 00
- Quality cues
- Should smell faintly sweet and nutty. A stale or musty smell means the wheat germ oils have turned, which shows up as a sour loaf.
- Substitutions
- Plain flour (expect a softer, lower loaf)
- Storage
- Airtight in a cool cupboard. Wholemeal versions contain the germ and go rancid far faster, so those belong in the freezer.
- Shelf life
- White 6-12 months; wholemeal 3 months, or a year frozen
Nutrition
Per 100 g
- Calories
- 361 kcal
- Protein
- 12 g
- Fat
- 1.7 g
- Carbs
- 72.5 g
- Fibre
- 2.4 g
- Sugars
- 0.3 g
- Sodium
- 2 mg
From USDA FoodData Central (#168913). Raw, edible portion.