Learn how to make incredible sourdough bread with just all-purpose flour and your starter! The rise is that of any loaf made with bread flour, and the crumb is super fluffy, the crust crisp and flaky.
If you want to start your own sourdough journey, you canBUY MY SOURDOUGH STARTER HERE! – and I will ship it you in the mail, with instructions for feeding and maintaining it so you can bake all the amazing bread you dream of. Cost is $12.
We’re all trying to bake sourdough right now, but finding bread flour right now is almost impossible! Unless you have access to a local mill.
From Our Place: The Plain Old Everyday Bread Recipe
Many of you told me that you’ve had to use all-purpose flour for sourdough recipes, because that’s all you can find, but the results have not been great. Which makes sense, because all-purpose flour and bread flour are not interchangeable.
All-purpose flour has a lower protein percentage than bread flour (AP usually around 11.8% and bread flour around 13.2%), simply meaning it’s NOT as strong. So your loaves have fallen flatter than you’d like, and don’t have the oven spring you’re used to.
This led me to testing different methods, hydration levels, and brands of flours over the last few weeks, to develop a simple sourdough bread recipe for you, that uses 100% all-purpose flour.
How To Make Self Raising Flour From Plain Flour
With a lower protein percentage in the flour, using the right amount of water is critical for success. If you use the same amount of water that a recipe for bread flour calls for, the dough will be extremely wet and sticky, because it cannot absorb water the same way.
I played with different amounts of water, and really found the sweet spot to be between 275 and 290 grams water to 400 grams flour, depending on the brand of flour you’re using.
If you look at the nutrition label of the unbleached all-purpose flour you have on hand, you’ll notice that the ingredient list is either:
Step By Step Basic Bread Dough Recipe
Hard Wheat Flour PLUS, Malted Barley Flour. And if enriched, will have Niacin (vitamin B3), Reduced Iron, Thiamin Mononitrate (vitamin B1), Riboflavin (vitamin B2), Folic Acid) added.
The vitamins/minerals are added to “enrich” the flour with nutrients. They do not affect the bread’s outcome. The really important ingredient that just change the outcome is Malted Barley Flour.
Malted barley flour aids in a more golden brown end result, and because of its lower gluten, it causes the dough to be softer, more relaxed and gives a softer crumb texture.
How To Substitute Bread Flour For All Purpose Flour
A basic sourdough bread recipe made with 100% all-purpose flour, naturally leavened with sourdough starter. It has a soft and light crumb, with golden crust. Perfect recipe for when you don't have bread flour.
*Look at the ingredient list on the back of your bag of all-purpose flour to see if yours is just one ingredient, hard wheat, or if it has malted barley flour added.
I'm Amanda, founder and creator of Heartbeet Kitchen. I'm a home cook, just like you, who particularly loves baking sourdough bread and dishing up modern, gluten-free food.Let’s make Homemade plain bread that’s great for sandwiches and French toast. This bread is light and has no eggs nor milk in it. You know by now how I love making bread from scratch. Brioche and dinner rolls recipes are among the popular recipes on my blog.
How To Make Bread With Plain White Flour
To make a light sandwich bread or plain bread kneading for at least 10 minutes is a must. The more you knead the dough, the lighter the bread.
If you are storing the yeast in a cool dark place and it has not expired, then go ahead and add all the ingredients in a bowl and mix until combined. Then flour the working surface and transfer the dough to it and knead for 10 minutes, until the dough is no longer sticky.
Do not be tempted to add more flour to the dough, the will get smoother and will stop sticking to your hand and working surface after kneading properly, so be patient!
The Perfect Almond Flour Bread Recipe
I like to use active dry yeast in all of my bread, the smell of the yeast is not overpowering, and you can add it to the ingredients and start kneading. But other types of yeast need proofing and the smell of yeast is stronger, and sometimes the yeast leaves an unpleasant taste in the bread.
In this recipe, I have used all purpose flour, but you can use bread flour, or a mix of whole wheat flour and all-purpose flour.
If you want to use whole wheat flour, then go for half whole and half all-purpose. You might need to add more water while kneading the dough.
Grandma's Perfect Homemade Bread Recipe
You can also freeze the plain bread. Slice the bread and then place it in a Ziplock bag, seal it, and freeze it for up to two months.
Muna is a food blogger and a food photographer. She is passionate about sharing easy-to-follow and delicious recipes from around the world. Her goal is to help you recreate restaurant-style meals in the comfort of your own home, using readily available ingredients and straightforward instructions. about me!We're aware that many of you have struggled to source bread flour! Where possible before our closure, we stocked up on staple ingredients in our Mill Shop to provide our customers with these sought after items, however we too sold out of bread flour.
Not to worry if you didn't manage to snap some up, our Head Chef has sourced a bread recipe using plain flour! Let us know how you get on.
Plain White Bread Recipe By Niru Gupta
1. Place the yeast and caster sugar in a bowl with 290ml warm (not hot) water. Let sit for 5-10 minutes, until it begins to foam.
2. Sift the flour into a large bowl and stir in the salt, making sure it is evenly distributed. Create a well and then gently pour in the liquid. Bring together to form a dough. If the dough is a little dry at this point, add a little more water and make sure it is fully combined. Dust the work surface with a little flour and knead the dough for 15-20 minutes until smooth and stretchy.
3. Shape the dough into a round or oval then place on a baking tray dusted with a little flour. Cover with oiled cling film and leave to rise in a warm place for 1 hour, until the dough has doubled in size. Preheat the oven to 230°C, fan 210°C, gas 8.
White Bread Recipe
4. Remove the cling film, dust the top of the loaf with a little flour. Turn the oven down to 200°C/180°C fan/gas 6 and bake for 20 minutes. Then check every 1-2 minutes until risen and golden. Transfer to a cooling rack and tap the base of the bread to check it is cooked – it should sound hollow. The loaf is best enjoyed warm from the oven.
Cook’s tip: plain flour requires more kneading than strong bread flour in order to form the gluten that gives the dough its elasticity – so don’t give up!
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