Loaves of bread are one of the main ingredients while making breakfasts, desserts, appetizers, and other so many kinds of meals. This fermented base is used even in those dishes that you could not even imagine. But what is even more interesting is that all bread is not the same. Yes, you read that right. The softness, thickness, taste, texture, and color depend upon the flour used. Different bread is made from different types of flour.
Why are there different kinds of flours?
It is correct that the final loaf of bread will depend upon fermentation, but even the flour used regulates the outcome. The process of milling coarse flour brings a huge difference in the final product as the flour itself. It can be clarified as follows:-
- First Clear or Type 2- When the flour’s grains are processed through the widest or the slackest roller is called Type 2. The size of the grains is not very smooth to touch. They are rather rough to feel when rubbed with hands. Type 2 can be said to be rough in texture.
- High Gluten or Type 1- This is a level up from Typ2 2, but the sifting is lesser than Type 0 and 00. It is just enough to keep the bran intact for health-conscious people.
- All-Purpose Flour or Type 0- It is a hybrid of type 2 and 00 where both hard and soft grains are crushed together. The majority of fine bakery products like cakes and muffins use this flour to get standing yet smooth consistency.
- Pastry Flour or Type 00- On the other hand, when the grains are passed through tightest and several rollers, it is called Type 00. These grains are very fine and smooth to touch. There is no granule-like feeling while rubbing them even with the slightest fingertips.
It is not only due to the different milling processes that there are different types of flour. There are several types of grains as well that is milled to have a differently tasting flour. Barley, wheat, corn, and quinoa are just a few to name.