Does the flour you use to make bread really make that much difference? It can!

I was reminded of this during COVID, when we all baked with whatever flour we could find. Bread flour was especially hard to come by, and my favorite brands were replaced by empty shelves or a cheaper store brand.

Even though I followed my recipes the same way, the dough didn’t always behave the same. Some batches needed more water. Some weren’t as fresh. Others didn’t have the chewiness I wanted.

There are several reasons this happens—hydration, temperature, timing—but today we’re focusing on one often-overlooked variable:

flour.

What this means in real life

Flour isn't a fixed ingredient. It can vary in composition, texture, moisture, and freshness.

What can change?

• Protein content: Higher protein generally means stronger, chewier dough (the main difference between bread flour and all-purpose flour)
• Type of wheat: Red and white hard wheat produce noticeably different whole wheat flours. Varieties like spelt or einkorn behave differently
• Milling: Especially important if you grind your own flour (like I do)
• Moisture: Flour absorbs humidity from the air and changes over time

That’s a lot of variables for one ingredient.

So what should you do?

You don’t need to understand all the science to make good bread.

You just need to learn how to adjust.

A few practical tips

• Choose a reliable brand of flour
• Use the type your recipe calls for
• Pay attention to freshness (especially whole wheat)
• Store flour properly
• Expect some adjustments when substituting whole or ancient grains.

The most important thing

I say this every time, because it matters more than anything else:

Watch the dough as it kneads (even when using a bread machine).

You’re looking for dough that
​sticks to the sides, then pulls away cleanly.

If it’s too wet, add a little flour.
If it’s too dry, add a splash of liquid.

​Small adjustments make a big difference.

Want to see this in action? Check out the recipe below.

Bread Machine Cuban Bread for Sandwiches (Pan Cubano)

Two different flours contribute to the texture of this simple bread which is similar to my popular Crusty French Bread. What makes this recipe different is the use of lard instead of oil or butter--it's traditional in this recipe. Use vegetable shortening if you prefer--the taste will be slightly different.

This recipe produces soft and sturdy bread--perfect for sandwiches. Shape into baguettes or buns.

Click here to see the recipe

Readers Say...

"I followed this recipe exactly and it was perfect. Light and airy with a great crispy crust and wonderful flavor."--GEORGIE

Warmly,

Paula Rhodes | Home Economist

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