Bread flour versus all-purpose flour, is there a difference? Learn how to select the right flour for your baked product to achieve your desired texture, taste and nutrient goals.

Choosing the right wheat flour to bake your bread can be challenging with so many choices available. Chef Matthew James Duffy explains how and why different types of wheat flour affect bread baking and which one to choose based on your desired results.

There are three common types of wheat flour used to bake bread – whole wheat, all-purpose and bread flour. Each one offers different properties and nutritional benefits that will affect the texture and flavour of your bread.

Whole wheat flour contains the bran, germ, and endosperm of the wheat kernel. The bran increases the fibre in the bread, so baking bread with whole wheat flour will typically result in a denser, more flavourful loaf.

All-purpose flour has both the bran and the germ removed and is versatile for most baking needs. With a moderate protein content, all-purpose flour is ideal for baking your favourite cookies, cakes, quick breads and some yeast breads.

Bread flour, Chef Duffy’s favourite type of flour, has a slightly higher protein content than all-purpose flour and is ideal for bread baking and making pizza dough.

Making wheat flour substitutions in your baking is easy but remember whatever type you choose will impact the final result, including taste, texture and nutritional value.

So, what flour will you choose? Learn more about different wheat flours.