When it comes to crafting the perfect sourdough, the type of flour you choose plays a crucial role in the final outcome. High protein flour, flour with around 13- 14% protein is a popular choice among sourdough enthusiasts, and for good reason. Here are some of the key benefits of using high protein flour in sourdough making:
Stronger Gluten Network
High protein flour contains more gluten-forming proteins compared to all-purpose or low-protein flours. This increased gluten content creates a stronger and more elastic dough, which is essential for trapping the gas produced during fermentation. As a result, your sourdough bread will have better structure and rise, producing those characteristic airy and chewy textures.
Enhanced Dough Strength
The higher protein content enhances the dough’s strength and elasticity. This makes it easier to handle during the kneading and shaping processes, reducing the likelihood of the dough tearing or collapsing. For beginners, this can be particularly helpful as it allows for more forgiving handling.
Improved Oven Spring
High protein flour helps achieve a more pronounced oven spring—the initial rise of the bread when it hits the oven’s heat. This is due to the robust gluten network that traps more gas and allows the dough to expand significantly. This results in a taller, more visually appealing loaf with a crispier crust.
Better Flavour Development
Using high protein flour can also contribute to better flavour development. The prolonged fermentation time required for sourdough enhances the flavour, and the robust gluten network allows for longer fermentation periods without the dough collapsing. This extended fermentation helps develop the complex, tangy flavour that sourdough is known for.
Versatility in Recipes
High protein flour is versatile and can be used in various sourdough recipes beyond just basic loaves. Its strength and elasticity make it suitable for more challenging recipes, such as sourdough baguettes, pizza dough, and enriched breads. This versatility allows bakers to experiment and expand their sourdough repertoire.
Incorporating high protein flour into your sourdough baking can significantly improve the texture, structure, and flavor of your bread. Its ability to create a strong gluten network, enhance dough strength, and promote better oven spring makes it a valuable ingredient for both novice and experienced bakers. So, next time you’re preparing your sourdough starter, consider reaching for high protein flour to elevate your baking results. My favourites are Marriages and Matthews Canadian White Flour. Happy baking!