Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About
A blend of various grades of flours combined to make a medium-protein (10 to 12 percent) flour that can be used in artisanal bread making as well as for almost any other type of baking. Available bleached or unbleached, it was originally created primarily for use in the home kitchen; professional bakers often use a specific flour (bread, cake, or pastry, for example) to better control the protein content of the dough. All-purpose flour tends to vary widely from mill to mill. Most recipes calling for all-purpose flour should be mixed sparingly, as gluten development is usually not desired. Self-rising all-purpose flour, to which baking powder and salt have been added, is also available.