The Sourdough School
The Sourdough School is dedicated to research and development of sourdough bread baking.
Acclaimed author, Vanessa Kimbell heads The Sourdough School in Northamptonshire. She's regularly found up to elbows in dough and hosting bread-making classes to students from around the world. Vanessa is a third generation baker of Italian descent and has previously trained in several French bakeries.
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What is bread flour?
Bread flour is a type of wheat flour that is specifically designed for use in baking bread. It is made from hard wheat varieties that have a high protein content, typically between 11-13%. This protein, known as gluten, is responsible for the elasticity and structure of bread dough.
Bread flour has a coarser texture and higher gluten content than all-purpose flour, which makes it ideal for creating the structure and rise of bread dough. It is typically used in bread recipes that require a lot of kneading and shaping, such as baguettes and artisan breads.
Bread flour can also be used in recipes that require a chewy texture, such as pizza dough and focaccia. It can be substituted for all-purpose flour in most recipes, although the resulting texture may be slightly denser and chewier.
Overall, bread flour is an essential ingredient for creating delicious, crusty breads with a satisfying texture.
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