Flour is an essential ingredient in baking, and many different types of flour are available on the market.
Two of the most popular types of flour used in baking are 00 flour and bread flour. Both flours have unique properties and characteristics that make them suitable for different types of baking. For example, bulk fermenting in a bakery.
In this blog, we will take a closer look at 00 flour and bread flour, comparing their taste, texture, nutritional value, and overall suitability for different types of baking.
Whether you’re a professional baker or a home cook, you will find something interesting in this article.
What is 00 Flour?
00 flour, or “double zero flour,” is the gold-standard Italian flour produced from a blend of soft wheat varieties.
It is so-called because of the fineness of the milling process, where the bran and germ are removed, and the endosperm is milled to a very fine texture.
It has a very low protein content and a fine texture, making it perfect for making thin and light pasta, Neapolitan pizza dough with a crispy crust, and some cakes and pastries.
The low protein content of 00 flour makes it less able to develop gluten, resulting in a more tender texture and less chewiness in the final product.
It’s ideal for making pasta, especially fresh pasta because it produces a silky texture and less elastic dough.
It is important to note that not all 00 flours are the same and can differ depending on the quality of the wheat and the milling process.
Some of the best quality flours are made from wheat grown in Italy, but you can also find good quality flours from other countries like Spain and Argentina.
What is Bread Flour?
Bread flour is specifically formulated for yeast-based bread, such as loaves and rolls. It is made from a mixture of hard wheat varieties with higher protein content.
The higher protein content, typically between 12-14%, gives the flour a stronger gluten-forming ability, resulting in a chewier texture and a more defined structure in the final product.
The gluten in bread flour gives yeast-based breads their structure and helps them to rise.
When mixed with water, gluten forms a network of proteins that trap the gases produced by the yeast, allowing the dough to rise. This is why bread flour is typically used in yeast-based slices of bread, not cakes and pastries that are usually made with low-protein flour like 00 flour.
Bread flour can make many pieces of bread like white bread, whole wheat bread, sourdough bread, and many more.
This can also be used for making some types of rolls and bagels. It is typically sold in large bags and can be stored for a long time if kept in a cool and dry place.
Bread flour from different brands can also have slightly different protein content, which can affect the final outcome of the bread.
Some brands offer high-gluten content, which can provide a chewy texture and is more suitable for loaves of bread like bagels.
It is also important to note that not all bread flour is made the same. Some might have added malted barley flour, which can affect the flavor and color of the final bread.
What are the Differences Between 00 Flour and Bread Flour?
Taste
The taste of 00 flour and bread flour can be quite different. Due to its lower content of protein, 00 flour keeps a more delicate flavor, making it perfect for pastries and cakes.
Bread flour, on the other hand, has a more robust flavor due to its higher protein content. This is because the gluten in bread flour can give yeast-based bread a distinct, chewy texture and a more defined structure.
Texture
The texture of 00 flour and bread flour can also be quite different. 00 flour has a very fine texture and makes a less elastic dough, which is perfect for making light pasta and pizza crust.
On the other hand, bread flour has a coarser texture and makes a more elastic dough, which is perfect for making chewy bread.
Nutritional Value
Both types of flour are similar in terms of nutritional value, as they are made from wheat. However, bread flour has a slightly higher content of protein than 00 flour.
Protein is important for building and repairing muscle and maintaining healthy skin, hair, and nails.
Differences in Texture and Absorption
One of the main differences between 00 flour and bread flour is their texture and absorption rate. 00 flour is much finer and has a smoother texture, which allows it to absorb liquids more easily. This makes it ideal for creating light and delicate dough for pasta and pizza. Bread flour, on the other hand, is coarser and has a higher gluten content, which means it is less likely to absorb liquids as readily as 00 flour. This makes it better suited for creating bread dough, as the higher gluten content helps to create the structure and texture needed for a good loaf of bread.
Differences in Gluten Content
Bread flour has a higher gluten content than 00 flour. Gluten is a protein found in wheat that is responsible for giving dough its elasticity and structure.
A higher gluten content means that the dough will be more elastic and able to rise more, resulting in a chewy texture in the finished product.
This makes bread flour better suited for baking bread, as the higher gluten content helps to create the structure and texture needed for a good loaf of bread, especially when having a good bread for brisket or chicken salad sandwiches.
Best Way to Store 00 Flour
To ensure that your 00 flour remains fresh and retains its quality, it is important to store it properly. Here are a few tips to help you store 00 flour effectively:
- Keep it in an airtight container: 00 flour is sensitive to moisture, so it is important to store it in an airtight container to prevent it from becoming damp. This will also help to keep pests, such as insects, from contaminating the flour.
- Store it in a cool, dry place: 00 flour should be stored in a cool, dry place, such as a pantry or cupboard. Avoid storing it in a damp basement, garage, or any other area with high humidity, as this can cause the flour to spoil more quickly.
- Label the container: Make sure to label the container with the date it was opened, so you can keep track of when it was first used and when it needs to be used or discarded.
- Use it within a year: 00 flour has a shelf life of about a year, so it is best to use it within this time frame. After a year, the flour may start to lose its quality and may not perform as well in recipes.
By following these tips, you can help to ensure that your 00 flour remains fresh and retains its quality, so you can enjoy the best results in your baking.
Bottom Line
The main difference between 00 flour and bread flour is their protein content and gluten strength.
00 flour is a low-protein flour that is perfect for making pastries and cakes, while bread flour is a high-protein flour that is perfect for making yeast-based bread.
They are suitable for different types of baking and have different textural characteristics and flavors. Both can be found in most supermarkets and have a long shelf life when stored properly.