Brero Flour Range For Sourdough Bread

Sourdough bread has become increasingly popular in recent years due to its unique flavour and health benefits.

The process of making sourdough involves a starter, which is a mixture of flour and water that has naturally fermented over time. Then to make the perfect sourdough bread, you need to have the right flour mixture. In this article, we will look at how we Basic Ingredients designed the Brero Flour Range to give sourdough bakers the best flour in market.

Using a mixture of both Brero flours (white bread flour and rye flour) is great for bakers who want to bake sourdough bread with superior flavour, texture and nutritional value. With its high protein content and gluten development from the Brero white flour and the nutrient density from the Brero rye flour, it provides the perfect structure and texture needed for sourdough bread. Additionally, the fermentation process helps make the nutrients in the flour more bioavailable and easy to digest.

So the next time you are baking sourdough bread, try using the Brero flour range and notice the difference.

Brero White Bread Flour

Brero white bread flour is a perfect ingredient for baking sourdough bread. It is made from wheat that contains a high percentage of protein, which gives the flour structure, elasticity, and the ability to hold shape when baked. The combination of high protein content (13.3% – 13.7%), the gluten development and the fermentation make it ideal for making sourdough bread with a chewy crust and an airy crumb.

Sourdough bread is a traditional type of bread that is made by mixing flour and water, then letting it ferment for several hours in a warm environment. The mixture naturally ferments as wild yeasts and bacteria grow. This produces carbon dioxide, which makes the dough rise. Sourdough bread has an unmistakable tangy flavour and aroma, which comes from the presence of lactic acid produced during the fermentation process.

Using high-protein Brero white bread flour in sourdough bread helps to create a uniform crumb structure that is moist, yet not dense, while giving the bread an excellent texture and flavour. The high gluten content in this flour makes the dough stretchy and elastic, allowing it to trap gases well during leavening. This leads to a loaf that has an open, airy texture and a crisp crust.

Another benefit of using high-protein Brero white bread flour is that it contains more nutrients than other types of flours. Moreover, since sourdough fermentation is a slow process, it breaks down the phytic acid found in grains, making the nutrients more bioavailable and easier to digest.

When making sourdough bread with high protein Brero white bread flour, bakers must consider the hydration level of the dough, which is the amount of water needed for the flour to form the desired consistency. Since this flour absorbs more water than regular flour, bakers must add more water to the dough to attain the right consistency. The hydration ratio will depend on the baker’s preference, but it should be somewhere between 65% and 75%.

In conclusion, Brero white bread flour is a high protein white bread flour that is a great choice for bakers who want to bake sourdough bread that is nutritious, tasty and perfectly textured. So the next time you are baking sourdough bread, try using high protein Brero white flour and notice the difference.

Brero Rye Flour

As mentioned above, the process of making sourdough involves a mixture of flour and water that has naturally fermented over time. This is called “sourdough starter”. To make the perfect sourdough rye bread, you again need to have the right flour mixture. Let’s look at how you can use a combination of rye meal and rye flour to make delicious sourdough bread.

Before we get started, we first need to know the difference between rye meal and rye flour. Rye flour is made by grinding rye berries to a fine flour, whereas rye meal is made by coarsely grinding the whole rye kernel. Rye flour is often used in baking bread, while rye meal is used in making porridge or other baked goods like crackers.

When it comes to making 100% sourdough rye bread, using a combination of rye meal and rye flour can give you a deliciously nutty and slightly sweet taste that is perfect for sandwiches or toast. Here at Basic Ingredients we developed Brero rye so that you don’t need to buy two types of rye flours. Brero rye has the right combination of rye flour and rye meal, making it the best suitable flour for making rye sourdough bread.

In conclusion, using a combination of rye meal and rye flour to make sourdough bread can result in a delicious and healthy treat that is perfect for any time of day. Give Brero rye flour a try today, or experiment with different ratios of Brero rye flour and Brero white flour to find your perfect combination.

Happy baking!