Comments on: Best Bread Flour 2026

By: BrittneyKK Jones

BrittneyKK Jones — Tue, 25 Feb 2020 16:52:21 +0000

Homemade bread is easy. No bread machine. Last year I had to change my job, and in the new team I got into the community of bakers. They provided me with the necessary information, and for almost a year now I have not gone to the bread departments of shops. I bake bread myself, in the oven of an ordinary gas stove. I do it about once a week. And this requires manual labor no more than 10 minutes, and patience – a day on a working day and 6-7 hours on a weekend. The ingredients are flour, water and salt. So, here is the recipe and technology for making my favorite cereal bread.
1. In the morning, in 180 ml of water, I spread 2 tablespoons of sourdough, mix it with 120 g of regular and 20 g of rye flour (sift the flour!). I cover and leave in the refrigerator until evening. If this day falls on a weekend, then you can leave it at room temperature for 2-4 hours (until the moment when the sponge has risen and increased in volume by 1.5-2 times).
2. In the evening, from the resulting dough, I put 2 tablespoons in a separate jar and put in the refrigerator – this is the leaven that will be used for the next batch of bread. I dissolve in 20 grams of water 20 grams of salt (2 teaspoons), mix this solution with sponge and add 70 grams of rye flour and 650 grams of ordinary. I knead everything from 3 to 5 minutes. I add about 3 tablespoons of “grains” to the dough – these can be sunflower or pumpkin seeds, sesame seeds, flaxseed (flax should be soaked in the morning at the same time as dough: pour 50 g of seeds into 150 g of water) … I leave the dough for 2-3 hours under the film.
4. Late in the evening I shift the dough into a mold, cover with a film and put in the refrigerator for the night.
5. In the morning I bake bread. If time permits, then about an hour I let stand the test at room temperature. If there is no time, then immediately put the form with the dough in a heated oven. To get a thick crispy crust, I put a cast-iron frying pan in the bottom of the oven, into which 1 glass of water is poured (if there is more water, the crust is too thick and dense). Bake bread on high heat for about an hour.

By: Gladys Gomez

Gladys Gomez — Thu, 20 Feb 2020 16:43:44 +0000

The seed consists of a shell, an embryo and a mealy kernel. Well, roughly speaking, baking flour of the highest grade consists only of ground kernels, low-grade flour also contains a few ground shells (bran), but whole flour contains, in addition to everything, ground germ. Where to buy, a big mystery. It’s easier to buy grain and grind it yourself at a home mill. I’m dreaming of buying a mill nozzle for my Bosch meat grinder, especially to grind whole flour, but so far I can not find such nozzles. If you can, advise me …

By: Nancy FrerichsXX

Nancy FrerichsXX — Mon, 17 Feb 2020 16:37:12 +0000

I always buy flour at the Stolz super market. Such yellow packets, Finnish flour, dear. She completely suits me. Peku very much. I tried different flour many times, but this Finnish is just perfect for all yeast dough recipes. The other day I went with a friend, she persuaded me to buy another flour, called “French little thing.” A friend said that I am fooling around and just throwing money away with this Finnish flour. A couple of days ago I put yeast dough on it – horror. The dough is obtained with the same amount of flour, it is somehow liquid and insanely sticky, even the dishes are then washed with difficulty. What is wrong with flour? How to work with it? Maybe someone will reveal the secret of how to “tame” such flour? It’s a pity to throw it away, but I personally can’t call it a test. It’s some kind of klester, not flour …

By: Mary HartwigRAT

Mary HartwigRAT — Fri, 14 Feb 2020 16:29:39 +0000

As far as I noticed, it’s just the baking of bread that makes it possible to determine the quality of the flour (it’s no secret that even a product labeled “top grade” may ultimately not be of the best quality): if the flour is really excellent, the bread in the bread maker it turns out really snow-white and very tasty, if the quality of the flour is a little disappointing, then the baked bread will turn out to be slightly grayish. So my advice in this case is unequivocal – you should take only the best flour for a bread machine.

By: SharonD2 Houston

SharonD2 Houston — Wed, 12 Feb 2020 16:27:25 +0000

I always use only the highest quality wheat flour. Somehow I decided to experiment with recipes, I decided to bake from cornmeal, the bread turned out to be stiff, as if baked, seemingly rubber. I also tried ready-made mixtures using rye flour, also not that. Still, to our taste, wheat flour is ideal for baking delicious, white bread.

By: Barbara K Kimmons

Barbara K Kimmons — Mon, 10 Feb 2020 16:22:03 +0000

I tried to bake bread from different flours. It was just interesting to experiment. She took both wheat and rye flour, and added bran with chopped nuts. Even buckwheat flour was added to wheat flour. An interesting taste turned out.
The most delicious bread is obtained from wheat flour, although the taste is affected not only by the quality of the flour itself, but also by the correct ratio of ingredients. The recipes usually indicate a small amount of fat, so the bread is not tasty. Butter bread comes out much better. And there is one more subtlety. It is necessary to sift the flour through a sieve, then the dough is better. Those who bake pies know this. And when using a bread machine for some reason they forget.