No bread flour in Beijing?

Since I won't mail bread to China, SYZ wants to know...
"...Maybe you can make up for it by posting advice for a breadmaker stymied by the lack of bread flour in Beijing. I've tried substitutes, but bread is not the same. Is there some unpronouncable chemical compound I can add to compensate for whatever makes bread flour bread flour?"


Would it make you feel better to see a picture of my very first loaf of bread ever baked (right) next to my second loaf of bread (left)? Each weighed about a pound. I hope your problem doesn't look like mine did...




If you already know bread chemistry, excuse the background and skip down. One important difference between types of flour is the amount of protein they contain. Your bread flour may have, for example 12% protein, while your all-purpose only 10% protein. The proteins (glutenin and gliadin) are what form strands of gluten when combined with water and kneaded, giving the dough elasticity and extensibility, which both help it hold its shape and allow you to manipulate it. Maybe this is the root of your problem?

Short of going to a local bakery and convincing them to sell you 5 kg flour, try this...

1. Add protein to the flour you have. In the States they sell vital wheat gluten in the stores. I don't know what that is in Chinese. Try adding 1 or 2 tsp to your recipe, if you can find it.

2. Add extra folds into the dough as it rises. This will strengthen the gluten that's there. You can rise your dough for longer, folding about every hr- so if your normal rise time is 1 hr, rise for a total of 2 or 3 hr, folding every hour. To fold dough: spread into a rectangleish shape on a floured surface. Fold it like a business letter- in thirds on itself. Then fold it in thirds the other way so that you have a nice little cube of dough. Put that back into the bowl, seam-side down. Folding also de-gasses the dough (so you don't have to punch it down, if you normally do that). After that first fold, always turn it out from the bowl upside-down on your work surface. This keeps the top and bottom in their established orientations. You might add a bit less yeast since if you'll be lengthening the rise time. Extra folds can make a big difference.

3. Add less water. Higher protein content doughs absorb more water. The more protein you have, the more water will be absorbed. You shouldn't have to change it by much, maybe only 1 or 2 Tbs, depending on how much bread you make at once.