What is the difference between 00 flour and bread flour

Coconut flour: The de-oiled, dried and ground flesh of the coconut is rich in protein and fibre but cannot replace wheat flour and co. The following applies: one quarter of the regular flour used can be replaced by coconut flour. Coconut flour is also great for thickening soups, sauces, and desserts. Corn flour: Due to its low protein content, corn flour is only suitable for baking bread when mixed with wheat flour, for example.

It is used to thicken soups and sauces and to make nachos, tortillas, and corn waffles. Chickpea flour: Nutty chickpea flour is also a very good vegetable protein source for vegetarians and vegans. It can be used in many different ways but is particularly suitable for pancakes or homemade falafel. Rice flour: A wonderful alternative that you can use for both sweet and savory baked goods. Try rice flour in cakes, cookies, and muffins or for traditional Indian dosa! Manioc flour: Also known as tapioca flour, this flour is obtained from manioc roots.

It is very versatile, as it is almost tasteless, and can be mixed with a little water to make an excellent binding agent. In American recipes, the ingredients are usually expressed in cups, while in European countries the grams are more common. If you need to convert the units for one of your next baking experiments, this overview will help you to measure the flour correctly.

The question of all questions: How long can flour be kept? Contrary to many assumptions, flour can very well go bad, depending on the fat content of the flour. Finely ground flours, such as cake or pastry flour or white rye flour, last longer and can be stored in a cool and dry place for a very long time. More coarsely ground flours such as wholemeal flours, on the other hand, can become rancid after only 4 to 6 weeks. Which flour do you use most often for baking cakes, bread or pizza?

Do you have a favorite recipe that you would like to share with us? Then tell us in a comment or upload your recipe to our app to share it with the community. New recipes everyday Kitchen Stories. Unfortunately 00 flour does not create a good loaf of bread. Your loaf will turn out flat and will not look or taste like the fresh baked bread you expect. Table of Contents. Did you enjoy this article?

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However, it doesn't excel at any of them. As you can see, bubble development is limited, giving you a network of relatively small bubbles instead of the large, irregular structure you get with the "00".

With cakes and pastry, you'll have the opposite problem; biscuits come out a little tougher than you'd like, and cakes with a distinct chewiness. If there's only one flour you keep in your pantry, this should be the one, but if you've got the space, you might want to consider a few specialized flours. American bread flour has a protein content similar to that of the Caputo bread flower King Arthur's actually gets a little bit higher even.

The main difference in how it behaves is due to the exact type of wheat used and the grind size—American bread flour produces stretchier, chewier breads than Italian "00" bread flour. Whether or not this is a good thing is totally up to user preference.

As you can see, the foam structure bread flour produces is significantly more robust and irregular than that of all-purpose flour. Similarly, it's also stretchier and chewier. For Neapolitan pizza, this means that you're going to end up with a taller cornicione , and better protection against sagging out with sauce and watery cheese. Will it produce a traditional Neapolitan pizza with a super-crisp, airy, and delicate crust?

But the pizza it does produce is great for its own merits. Bread flour requires a little more water than most other flours to produce doughs of equivalent viscosity. Because of its high protein content, some people may find bread flour doughs a little difficult to stretch — it has a tendency to bounce back. The key is to make sure that it's well-rested before you being to stretch it.

Side Note: do not try to bake a cake using bread flour. Protein Content : 9. Of all the types of flour, Cake is the one that produces doughs and batters that are most obviously foam-like, with many small, delicate, tightly packed bubbles. It's what gives cakes and biscuits their dense yet delicate texture.

Because of the misconception that "00" flour is a low-protein flour, many people recommend using some proportion of cake or pastry flour in their pizza dough. While this will indeed produce a softer finished product with a thinner, crisper crust around a tender center, you run into a few problems.

While there are a few large bubbles in the cornicione, these bubbles are not formed by stretching out a small bubble into a large bubble the way they are formed with high-protein flour doughs. Rather, those bubbles are formed when many smaller bubbles collapse and break into each other, due to their weak structure. The results is a crumb structure that is not so much chewy or stretchy as it is tender.

The other, even bigger problem is underneath the sauce and the cheese. As you can see, the dough gets mushed down and compressed to an almost paste-like state. The walls of the individual bubbles are simply not strong enough to support any kind of weight on top of them.

What should be light and airy instead loses steam quite literally , becoming dense and gummy. Save the cake flour for the cake! Protein Content : 8. A couple of years ago, King Arthur came out with what they call a "00" clone, intended to be a competitor to the Italian brands.

If you use too little water, you'll end up with a dry, dense crust. Too much water, and you're going to have a sticky dough that's impossible to work with, and won't hold its shape. Most standard recipes take this into account, but if your favorite calls for, say, bread flour and you decide to swap in 00, you're going to have to make some adjustments.

Hydration level is measured by ratios, so say you have grams of flour, and add 65 grams of water. That's going to give you a 65 percent hydration level, and that's pretty standard for pizza dough.

But, Serious Eats says that since 00 flour is so fine, your standard amount of water is going to make your dough way too runny to work with. Your best bet is to find a recipe that specifically calls for 00 flour, and if you want to use it as a substitution, it's going to take a lot of trial and error — and slowly adding water — in order to get your proportions right.

There are lots of ways to mess up pizza and getting your pizza crust to come out right is surprisingly complicated. It's entirely possible that based on the equipment you have at your disposal, you might want to forget about using 00 flour at all. Because even though it might be the only authentic choice for a true, Neapolitan-style pizza, there's a massive catch.

In order to get it really, really right, you're going to need a super-hot oven. Jeff Varasano of Varasano's Pizzeria says via PMQ that in his experience, 00 flour works best in an oven that's cooking very fast and very hot: like, degrees Fahrenheit and above sort of hot.

At cooler temperatures, you're not going to get that distinctive browning you want, and the texture might just end up a little "eh.

But, here's an important note if you're fortunate enough to have, say, your own wood-fired pizza oven and you can get those kinds of temperatures. Since other types of flour have higher sugar content, they're going to burn at those extreme temps. Now with 00 flour, on the other hand, it has a low sugar content and is going to cook pretty much perfectly. So, here's the thing — you can definitely use bread flour for making pizza dough and homemade pasta.

According to Bon Appetit , bread flour is preferable to all-purpose, because you're going to get that chewy texture you want in pizza crust. You're also going to get something that keeps its structure — again, something you want when you're loading your pizza up with toppings galore.

Now, what about 00 flour? Because it's ground so finely, that's going to allow you to roll your dough out thinner than you would be able to manage with bread flour or all-purpose.