Baking School - Lesson 7: All About Flour

Introduction

• Focus: Understanding the main function of flour in baking and the different types of wheat flour.
• Importance: Flour builds the structure of baked goods through gluten formation.

Gluten and Structure

• Gluten is formed when proteins in wheat flour are hydrated and mixed.
• It becomes elastic, aiding in the structure and leavening of baked goods.

Categories of Wheat Flour

1. Whole Wheat Flour
   • Milled from entire wheat grain: endosperm, bran, germ.
   • Coarser texture, darker color, more flavor and nutrients.
2. White Flour
   • Milled from the endosperm only.
   • Lighter texture and color, produces lighter baked goods.
   • Subcategories: Bleached and Unbleached
     • Unbleached: Naturally aged, longer process, more expensive.
     • Bleached: Chemically treated, quicker, slightly lower protein content.

Protein Content in Flour

• Higher protein content = Stronger gluten structure.
• Lower protein content = Weaker gluten structure.
• Coarseness of grind varies among flours.

Common Types of White Flour

1. All-Purpose Flour
   • Made from hard winter wheat, moderate protein content.
   • Versatile for various baking purposes, available in bleached/unbleached.
2. Bread Flour
   • Made from hard spring wheat, higher protein content.
   • Ideal for chewy baked goods like bread.
3. Cake Flour
   • Made from soft winter wheat, lowest protein content.
   • Fine grind, heavily bleached, ideal for delicate textures.
4. Self-Rising Flour
   • Combines white flour with salt and baking powder.
   • Popular in the South for making biscuits effortlessly.

Whole Wheat Flour Varieties

1. Traditional Whole Wheat
   • Red hard wheat, includes entire grain, darker and coarser.
   • Higher protein but weaker gluten due to bran.
2. White Whole Wheat
   • Made from white hard wheat, lighter color and milder flavor.
   • Retains nutrients of whole wheat.
3. Whole Wheat Pastry Flour
   • Made from soft wheat, finer texture, lower protein.
   • Suitable for delicate baked goods.

Essential Flours to Have

• All-Purpose Flour: Everyday baking (bleached or unbleached).
• Cake Flour: For light and fluffy cakes.
• Bread Flour: For breads and chewy textures.
• Whole Wheat Flour: Choose between white or traditional based on preference.
  • Note: Whole wheat should be stored in the freezer for longer shelf life.

Conclusion

• Written lesson contains more detailed information (protein content, best uses).
• Homework: Experiment with a new type of flour.
  • Links provided for recipe ideas with various flours.