Can you substitute bread flour with self raising flour?

You can substitute self-raising flour for bread flour, but it's not ideal and you'll need to make some adjustments. Here's why:

Bread flour vs. Self-raising flour:

* Bread flour is high in protein (usually 12-14%). This protein forms gluten, which gives bread its chewy texture and structure.

* Self-raising flour has added baking powder, which makes it rise without the need for additional leavening. It also has a lower protein content (around 9-10%).

Substitution:

* You'll need to reduce the amount of self-raising flour used. Since it's lower in protein, you'll need less to achieve the same texture. A good starting point is to use about 80% of the amount of bread flour specified in the recipe.

* You'll need to omit any additional baking powder called for in the recipe. Self-raising flour already contains it.

* The final product may be slightly less chewy and have a less pronounced crust.

When it's OK:

* For quick breads, muffins, and cakes: You can use self-raising flour as a substitute for bread flour in these recipes.

* If you don't have bread flour: You can use self-raising flour in a pinch. However, be prepared for a slightly different texture.

When it's not ideal:

* For bread recipes that require a strong gluten structure: Using self-raising flour may result in a loaf that doesn't rise properly or has a crumbly texture.

* For recipes that rely on the specific characteristics of bread flour: For example, a baguette recipe will not turn out well with self-raising flour.

Alternatives:

* Use all-purpose flour: This is a good middle ground between bread flour and self-raising flour. You can use it in most recipes without making major adjustments.

* Make your own self-raising flour: You can easily do this by adding 1 1/2 teaspoons of baking powder per cup of all-purpose flour.

In conclusion:

While you can substitute self-raising flour for bread flour, it's best to use it only when necessary and adjust the recipe accordingly. For optimal results, stick to bread flour for recipes that require its unique properties.