Bread flour

Bread machine flour is a type of flour specially formulated for use in bread-making machines. It is characterized by having a balanced protein content, which promotes the development of gluten, a key factor in achieving bread with good structure, a spongy texture, and a soft crumb.

This ingredient is typically a blend of wheat flours of different strengths (gluten levels) that provide consistency and elasticity to the dough, facilitating automatic kneading and controlled fermentation inside the bread machine.

Origin: Although bread machine flour has become popular globally alongside the spread of domestic bread-making machines, its development has roots in Europe and North America, where technology-assisted homemade bread gained popularity in recent decades.

Properties:

• Moderate to high gluten (protein) content that allows for good fermentation and structure.
• Fine and homogeneous texture, which helps the mixture to be uniform inside the machine.
• Adapted to work well with yeasts and other common ingredients in automatic recipes.

Synonyms in Latin America: in some countries, it may be found under terms such as special bread machine flour, flour for making bread, or simply wheat flour for bread. It does not usually have a unique name, but it always refers to a flour with characteristics appropriate for mechanical baking.