Some of our customers have asked about the difference between Bread Flour and our Unbleached Glyphosate-Free Flour from Finland. We classify our Unbleached Flour as All-Purpose Flour based on our baking tests for cakes, pizza, and bread, and its protein content which is 10.8%.
It’s important to note that all-purpose flour absorbs less water than bread flour, so you will need to adjust the amount of water you use. Specifically, reduce 1 tablespoon of water for each cup of bread flour that you substitute with Schullo all-purpose flour.
The protein content of our Unbleached Organic Flour is 10.8%, which is slightly lower than that of typical bread flour, which ranges from 11.5% to 12%. Higher protein content can result in a slightly springier texture in baked goods because the protein in flour helps it to rise and adds strength to the dough.
Schullo Unbleached Finnish flour will provide you with a slightly more open texture and greater tenderness. If the dough feels dry to the touch, add a little more water; if it feels too wet, sprinkle in some more flour. Think of the tackiness of a Post-it note—that’s about how tacky the dough should feel.
We frequently make pizza dough using this flour, and it works perfectly. However, keep in mind that the ambient room temperature should not be too cold during the rising process.
A go-to bread recipe was published in The New York Times. You can find the link here:
We import all our flour and oats from Finland because they have banned the use of Glyphosate (Roundup) for the past 10 years. As you may know, glyphosate use is still widespread in many wheat-growing countries, including North America. This is why we choose to use Organic Finnish flour and oats. We make all our Granolas, Mueslis, and Cookies with these high-quality oats and flours.
