Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About

Flour provides the structure and framework for all bakery products, and is the single most important ingredient in bread making. Flour is produced when grasses, seeds, nuts, or vegetables are finely ground. The ground matter is then processed through some type of sieve to generate a fine, sometimes almost powdery substance. The use of the term flour is always based on the presence of starches or complex carbohydrates in the final product. Whether creating something sweet or savory, flour, as one of the primary structural elements used in baking, is the key ingredient to create volume, crust color, crumb color, grain, texture, and taste.