A Guide to Different Types of Flour
Flour is intrinsically linked to the dawn of civilisation itself, and as skilled bakers, we stand at the intersection of this ancient tradition and modern craftsmanship. The transformation of grain into artisan bread flour represents one of humanity’s most significant culinary achievements and, of course, it enables us to create bread – a food that transcends cultural boundaries.
There are numerous flour varieties, each with their own unique properties, textures and flavour profile. Let’s explore some of the most popular types of flour for artisan baking and why they’re used.
White Bread Flour
For bakers, high-protein bread flour is a primary ingredient that has protein contents ranging from 12-14%. This flour creates the strong gluten networks which are necessary for proper fermentation and optimal crumb structure. The higher protein content allows for greater water absorption, leading to more steam during the baking process and that coveted crispy crust.
Bread flour’s strength also supports longer fermentation times, to develop a fuller flavour and complex aroma compounds. This flour type truly shines in naturally leavened breads, where its strength supports the acidic environment created by sourdough cultures, but it’s also perfect for classic bread rolls or sandwich bread.
Whole Wheat Flour
Whole wheat flour represents the complete essence of the wheat berry, including the nutrient-rich bran and germ. Freshly milled whole wheat flour offers unparalleled flavour complexity as well as nutritional value.
The presence of the bran particles interrupts the gluten development, requiring careful handling and often longer fermentation times. This type of flour works brilliantly in heartier recipes like gingerbread, crackers or hearty sub rolls, lending a richer flavour and a coarser texture that’s welcome in these types of baked goods.
Spelt Flour
Spelt flour is an ancient cousin of modern wheat, offering a unique flavour profile and characteristics. Its naturally sweet and nutty which adds complexity to all types of breads. While containing gluten-forming proteins, spelt’s protein structure differs from modern wheat, often requiring less mixing time and careful handling to prevent over-development.
Spelt absorbs water differently than classic wheat flour, so it typically requires between 5-10% less water in recipes. For artisan bakers, spelt flour bread offers an opportunity to connect with historical baking traditions while providing customers with a delicious alternative to conventional wheat.
Rye Flour
Rye flour stands apart in artisanal baking, bringing unique fermentation characteristics and complexity like few other grains. Unlike wheat, rye’s primary functional component is pentosans rather than gluten proteins. This creates a distinctive dough that demands specific handling techniques when baking but the additional work is rewarded with a rich tasting bread.
There are several grades of rye flour, from light to whole rye, each offering different flavour intensities and texture. In artisan sourdough baking, in particular, rye flour excels due to its high enzyme activity and fermentable sugar content that helps lift the dough for a bigger rise. Rye flour bread often has a tangy taste that improves with age and pairs beautifully with other strong flavours like chocolate or blackberries.
Einkorn Flour
As one of the earliest cultivated wheat varieties, einkorn holds a special place in baking. It has a unique protein structure and high carotenoid content which creates golden-hued breads with remarkable flavour and texture. Einkorn requires specific handling techniques – its weak gluten structure benefits from gentle mixing and more moisture. While more challenging to work with than modern wheat, einkorn rewards bakers with flavourful, nutritionally dense breads and pastries, particularly sourdough breads.
‘00’ Flour
The fineness of Italian 00 flour makes it indispensable for authentic artisan pizza, pastas and sometimes other Italian breads like focaccia. Its extremely fine texture results from a unique milling process that produces powder-like consistency. Despite common misconceptions, the “00” designation refers to its texture, not the protein content. For perfect pizza making, choose a 00 flour with a protein content around 12.5% to achieve that characteristic thin, crispy crust with a subtle chew.
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