Bleached vs Unbleached Flour
In this post please find what I hope will be helpful links to make sure your baked goodies are the best they can be.
A great explanation from The King Arthur Baking Company by author Rossi Anastopoulo
Unbleached flour is better for bread as its structure creates a more robust and chewy dough. Bleached flour is better for cakes because its finer texture and ability to absorb more liquid create a more tender and even crumb. For most baking, the choice depends on the desired outcome.
Use unbleached flour for:
Yeast breads: The gluten structure in unbleached flour is strengthened by the natural aging process, resulting in a chewy texture ideal for bread.
Artisan and sourdough breads: Unbleached flour is preferred for its flavor and structure in long-fermentation recipes.
Other structured baked goods: It is also the better choice for pastries, pizza dough, and éclairs.
Use bleached flour for:
Cakes and cookies: The bleaching process creates a finer, softer flour that absorbs more liquid, resulting in a more tender and lighter crumb.
Quick breads, pancakes, and waffles: The finer texture of bleached flour also works well for these quick-rising baked goods.
Commercial baking: Some commercial bakeries prefer it for consistency and a cleaner, whiter appearance.
Key differences:
Bleached Flour
Processing:Treated with chemical agents for rapid aging, making it whiter, finer, and softer
Texture: Softer and finer.
Performance in baking: Produces a lighter, more tender crumb in cakes and quick breads
Unbleached Flour
Processing: Ages naturally over time, resulting in a creamy or off-white color.
Texture: Denser and chewier.
Performance in baking: Creates more structure and a chewier texture in breads.