Wheat

The golden grain that nourishes, sustains, and transforms into the bread we love.

Origin

There are thousands of farinaceous products used in cuisine around the world. Here, I will focus only on wheat flour and similar products.

Various classifications are used to categorize flours, and to understand them, there’s no better place to start than by getting to know the wheat grain itself.

The wheat grain has a structure similar to an egg and is composed of three main parts:

Bran (~15%): A fiber-rich outer layer that protects the grain from moisture until the right time for germination. In addition to fiber, it contains B vitamins and minerals.
Endosperm (~82%): The layer that provides energy for the grain in the form of carbohydrates (mainly) and proteins.
Germ (~3%): The nutrient-rich core of the grain, containing antioxidants, vitamin E, B vitamins, minerals, and fats.

About 80% of the proteins found in wheat are gliadin and glutenin, which are responsible for gluten formation when mixed with water— it comes in the Gluten session.

The characteristics of flour change depending on its composition—the proportion of bran, endosperm, and germ—as well as the properties of the grain itself.

Whole wheat flours, for example, come from grinding the entire grain, making them high in fiber. White flours, on the other hand, come from grinding only the endosperm, with or without the germ, resulting in a lighter-colored product.

WHICH FLOUR TO CHOOSE

This is a common question among amateur bakers. In general, to address it, you should ask yourself a few guiding questions when choosing flour:

Am I making an enriched bread? The more enriched the dough (with additions like milk, eggs, and fats), the less you need a strong flour.
What level of hydration will I use? The higher the hydration, the stronger the flour you’ll need—meaning flour with a higher protein content.
How long will the fermentation take? The longer or more intense the fermentation, the stronger the flour needs to be.

Besides these technical factors, you may not focus on what you’re going to make, but instead on what characteristics you want in your bread.

In that case, you can consider the following questions:

Do I want large air pockets? In this case, besides a different kneading technique, you’ll need higher hydration and, in some cases, a longer fermentation time—which means you’ll need stronger flour.
Do I want a softer bread with smaller air pockets? Here, lower hydration and shorter fermentation times are fine—so a medium-strength flour would be recommended.
Do I want to enhance the bread’s flavor or acidity? In this case, fermentation will likely be longer (often done in the fridge). Long fermentations require stronger flour.