Baking bread is generally done with high-gluten or near-high-gluten medium-gluten flour.

Baking bread is usually done with high-gluten or near-high-gluten medium-gluten flour, because high-gluten flour has a higher protein content, which allows it to form a tighter gluten structure, and the dough is more likely to ferment, expand, and hold its shape. Low-gluten flour, on the other hand, has a lower protein content and a looser gluten structure, making it suitable for fluffy pastries such as cakes.

High-gluten flour refers to flour with an average protein content of about 13.5 percent, and is usually called high-gluten flour if it has a protein content of 11.5 percent or more. High-gluten flour is darker in color, more active and smoother, and less likely to become doughy when grasped by the hand.

Because of its high protein content, high gluten flour is often used to make bread and noodles with elasticity and chewiness. In pastry, it is used in muffins (lasagna) and cream puffs (puff pastry). In cakes, it is used only in high-ingredient fruit cakes.

Precautions for baking bread:

1, baking temperature and time: preheat the oven to a suitable temperature, then put the dough into the oven to bake. Generally speaking, baking for a long time at a low temperature can make the outer crust of the bread more crispy, and baking for a short time at a high temperature can make the inner more fluffy. The exact temperature and time will depend on the size of the dough and the characteristics of the oven.

2, yeast use: choose fresh active yeast or dry yeast. Determine the amount of yeast according to the water content of the flour, not too much or too little. Correct fermentation time and temperature can make the bread more fluffy.

3. Adding water: The moisture content of bread is one of the key factors affecting the taste of bread. If there is too little moisture, the bread will be dry and hard; if there is too much moisture, the bread will lose its structure. Generally speaking, the moisture content in the flour is about 70% to 75% of the weight of the flour, which can be adjusted according to different recipes.

4. Stirring and kneading: Stirring and kneading are very important steps in making dough. Proper mixing can fully develop the sticky protein of the flour, form gluten and increase the elasticity of the dough. Knead with even pressure until the dough is smooth and soft and can be pulled out into a thin film.

5. Fermentation and fermentation time: Allow the dough to ferment in a warm and humid environment to help it expand. The choice of temperature will affect the activity of the yeast, usually between 28°C and 30°C is suitable. The fermentation time should be adjusted according to the type of flour and temperature, usually between 1 and 2 hours.

Reference for the above: Baidu Encyclopedia-High Gluten Flour