What type of wheat berry makes bread flour?

Jen419

I buy hard white, hard red, and soft white wheat berries. I mill my own flour with a whisper mill and have been baking bread for almost 10 years using a bosch mixer with a single whole wheat bread recipe. I recently bought a bread machine, to add more variety to my bread making. A lot of the recipes posted on your website call for bread flour? I prefer to bake my bread with freshly milled flour. Which wheat berries that I currently buy, see above.....would make bread flour??
Thanks in advance for your help!

badge posted by: Jen419 on August 24, 2012 at 11:16 am in Baking, bread machine
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reply by: kidpizza on August 24, 2012 at 12:14 pm
kidpizza

JAN419:
Good morning. Jan, simply put, "BREAD FLOUR" is generally, milled from hard red spring or hard red winter wheat.Generally the protein level varies from say, 11.75% to 13%.
Perhaps you may wish to add a little barley malt flour to aid in the fermentation cycle....just a thought. If you require any further assistance post back.

Enjoy the rest of the day young lady.

~KIDPIZZA.

reply by: MangoChutney - Sandra Too on August 24, 2012 at 3:50 pm
MangoChutney - Sandra Too

Either of the hard wheats would work. If you know that one is spring wheat and one is winter wheat, the spring wheat will work better as bread flour. I currently use 2/3 spring wheat, 1/6 winter wheat, and 1/6 rye. I used to use half-and-half red and white spring wheat for the 2/3 above, but I haven't been able lately to find the red spring wheat for a good price so I am using just the white. The bread is a lighter brown and less tannic-tasting without the red spring wheat, but still has some color because of the red winter wheat and the rye.

reply by: Mike Nolan on August 24, 2012 at 5:17 pm
Mike Nolan

Taking a recipe that calls for 'bread flour', which is a white flour, and using wholemeal flour instead is always going to create some challenges, because of the bran and germ present in wholemeal flour.

So what kind of wheat berries you use may not be all that important.

I have a recipe I've made for years that uses 50% AP flour and 50% whole grain flour. (The honey wheat recipe I have posted.)

Since I got a grain mill a few years ago I've been making it with 50% AP flour and 50% fresh wholemeal flour.

Earlier this year I ran out of hard red wheat berries. Until I can get a fresh supply of them, I've been using the soft red berries I still have on hand. I use KAF bread flour, which I supplement with a couple of tablespoons of vital gluten.

That's enough protein to produce a satisfactorily light loaf.