Can you use cake flour for bread making and why?

You can use cake flour for bread making, but it's not ideal and you'll need to make some adjustments. Here's why:

Cake flour's characteristics:

* Low protein content (around 7-8%): This makes it soft and tender, perfect for cakes and pastries.

* Fine texture: This contributes to its delicate crumb.

* Lower gluten development: Gluten is what gives bread its structure and chewiness. Cake flour's low protein content means it produces less gluten.

Why it's not ideal for bread:

* Lack of structure: Bread requires a strong gluten network to hold its shape while rising and baking. Cake flour's low gluten content will result in a flat, dense loaf.

* Weak crumb: The delicate texture of cake flour won't create the open, airy crumb you want in bread.

If you choose to use cake flour:

* Combine with bread flour: Mix it with higher-protein bread flour to increase the gluten content.

* Add a gluten booster: Use vital wheat gluten to compensate for the lack of protein.

* Adjust the hydration: You may need to add more liquid to achieve the desired dough consistency.

* Reduce the yeast: Less yeast might be necessary since cake flour rises slower.

Better alternatives for bread:

* Bread flour: This is the standard flour for bread making with a protein content of 12-14%.

* All-purpose flour: While not as ideal as bread flour, all-purpose flour can still be used for bread making with good results.

In conclusion: While you can use cake flour for bread, it's not recommended due to its low protein content and lack of gluten development. It's better to stick with bread flour or all-purpose flour for optimal results.