Flour is the raw material and fundamental base in the world's diet, it is found in many sweet and savory recipes. On the market there are countless varieties of grains, cereals, tubers, gluten-free, ideal for making pasta, pizzas and bread. But today we will talk exclusively about special flours for bread, do you know which ones are the best? Here we tell you.
The best flours for bread
1. Cream flour
Cream flour is a product of mixing wheat, specially selected to make rustic loaves of bread and the well-known baguette. This flour gives the bread an unmatched flavor and its appearance when it comes out of the oven is pleasing to the eye. Its crust is crispy and its honeycombed, moist, cream-colored crumb is very attractive. This type of flour is used to make the well-known Babete and poolish baguettes, among the most common.
2. ECO white rye flour
Organic white rye flour stands out compared to other bread flours for its high content of carbohydrates, minerals, vitamin B1, B6 and folic acid. This is a bread flour that is not suitable for people with celiac disease as it is rich in gluten. It is very little fat, but what it provides is one of the best for our body. It is used to make breads with a fairly dense and consistent crumb; it is generally present in rolls, toasts and French toast.
RECIPE: WHEAT, RYE AND MOLASSES BREAD
3. Bread flour
Bread flour is also known as medium strength flour, it is the most sold when making bread. It is characterized by not containing as much gluten when compared to strong flour, this is due to the selection of a specific variety of wheat. With this flour it is easy to knead and it is recommended to make white breads, pav rolls, American bagels, among others. Sometimes it is used to make mixtures with other flours such as whole wheat, rye or spelled and give rise to new recipes.
RECIPE: BREAD STICKS WITH PROVENCAL HERBS
4. ECO Triticum Turgidum Flour
Triticum Turgidum flour is also known as kamut. It is the most appreciated type of flour when making bread, since the crumb is juicier and its crust is crispy. Kamut is the oldest variety of durum wheat, it is rich in carbohydrates, proteins, fiber and gluten. Also in minerals such as: potassium, magnesium, zinc, selenium and antioxidant minerals capable of strengthening the circulatory system, stopping the deterioration of cells and controlling obesity due to its amount of fiber.
