Buzz
Flour No. 13 is an essential ingredient for creating a variety of delicious cakes. But what exactly is Flour No. 13? What kind of treats can you make with Flour No. 13 that are delightful? Learn all about it with Mytour right here.
1. What is Flour No. 13?
Flour No. 13, also known as Bread Flour, is finely ground from wheat. This type of flour has a high protein and gluten content, reaching up to 13%. As a result, baked goods made with it are delightfully chewy and have a sturdy structure. Additionally, Flour No. 13 has the ability to absorb a high percentage of water, ranging from 65-67%. This makes it a popular choice for creating crusty and firm-textured treats like bread and pizza crust.
Photo: Collected
2. What is the use of flour number 13?
What delicious treat can be made with flour number 13? Don't overlook these 6 names below.
Pizza crust
The very first name on the list of What can be made with flour number 13 is Pizza. A globally renowned dish with a diverse, flavorful taste and a crispy, fragrant crust.
The cake is divided into 2 main parts: the crust and the topping. The crust is usually made from flour number 13 with various sizes and thicknesses. The topping is very diverse, ranging from vegetables, seafood, pork, chicken, beef, etc. The combination of these two elements creates a unique flavor that both children and adults love.
Photo: Collected
To make the pizza crust, first, you need to activate the yeast in a bowl of warm water and wait for 5 minutes. Then, sift flour number 13 into a large bowl, add salt, sugar, olive oil, activated yeast, and water, then knead. Knead continuously until the dough is smooth, elastic, and no longer sticky, then cover it with plastic wrap and let it rise. Once the dough has risen, divide it into small portions and roll it out to the desired size and thickness.
If you always bake pizza, you can spread sauce and arrange toppings, then put it in the oven. But if you want to preserve it longer, you can pre-bake the crust.
Artisan Bread
Artisan Bread has a crispy crust, thick and chewy inside, can be enjoyed alone or with dishes like soup, beef stew, lagu,... The special thing about this bread made from flour number 13 is that it doesn't require kneading, so the process is quite simple. However, the dough needs to ferment for quite a long time, about 15 hours. So, if you want to enjoy it in the morning, you should prepare it in advance from the evening.
Photo: Collected
First, dissolve yeast in unsweetened fresh milk at 40 degrees Celsius. Wait for about 5 - 10 minutes for the yeast to activate. Then, sift flour number 13 into a large bowl, add condensed milk, salt, vegetable oil, and the activated yeast mixture, mix well. Cover the bowl with a damp cloth, let it rest at room temperature for about 2 hours, then transfer it to the fridge and let it ferment for another 12 hours.Before baking, take it out, knead it briefly, and let the dough rest at room temperature for about 1 hour. Finally, shape it into a round, flatten the dough with your hands, spread butter on top, and then put it in the oven.
Photo: Collected
Pretzel Twists
When it comes to What can be made with flour number 13, Pretzel twists are a must mention. Pretzel is a pastry that originated in European countries, later spread by Christianity and is considered a symbol of bakers in the southern part of Germany.
The structure of Pretzel is exceptionally unique. Before baking, the dough is dipped in an alkaline solution and sprinkled with salt. This triggers the Maillard chemical reaction, giving the finished pretzel a beautiful brown color.
Photo: Collected
Unlike other bread made from flour number 13, which usually has a thick, hard, and crispy crust, Pretzel has a more chewy texture, a soft interior, and a thin crust. Traditional Pretzels usually don't have fillings, but later bakers researched and created many recipes to make this type of pastry more fragrant and diverse. What can be made with flour number 13? Well, now you know another delicious treat.
Photo: Collected
French Baguette
Baguette is a famous pastry made from flour number 13 in France. In French, Baguette means 'Stick' or 'Long rod.' A Baguette typically has a width of 3-6cm and a length of up to nearly 1m. It is often sliced into small pieces and enjoyed with jam, chocolate, or hot milk coffee.
To make this pastry, you must go through multiple kneading and fermenting processes. Then, divide the dough into small portions, use your hands to flatten and stretch the dough to the desired length. Next, roll and press the edges tightly until the entire dough is sealed. Continue fermenting for the second time for about 40 minutes, sprinkle dry flour, and use a knife to make diagonal cuts on the bread. Finally, bake in the oven for 20-25 minutes, and it's done.
Photo: Collected
Ring Bagel
What can be made with flour number 13? You can't overlook the unique Jewish pastry called Bagel. After kneading, the dough is shaped into large circles using the palm of the hand. It is then briefly boiled before baking. The finished product is charming, with a golden, fragrant crust and a dense interior.
Photo: Collected
People often use various toppings such as dried seeds, salt, sesame, black malt, cereals, etc., sprinkled on the surface of Bagels to add extra flavor. You can enjoy this pastry with savory or sweet fillings, but the best is still savory. Simply heat the bagel, then add smoked salmon or salted meat with a bit of garlic and spices for a perfect combination.
Yeast Bread
Yeast Bread is a type of fluffy bread leavened with yeast. The basic ingredients include flour number 13, unsweetened water or fresh milk, yeast, and salt. Yeast bread typically goes through the following steps: Kneading - First ferment, Rolling - Shaping, Second ferment - Baking.
Photo: Collected
Yeast Bread is divided into 3 types. Type 1 uses yeast combined with flour and undergoes a sourdough fermentation. Type 2 uses flour and boiling water to create a dough paste, similar to the popular Hokkaido bread in Japan. Type 3 is the traditional yeast bread using basic steps as mentioned above.
3. Tips for Using Flour Number 13
Flour number 13 is an ingredient that can create a variety of delicious pastries. However, during the baking process, you should also pay attention to the following points to achieve the desired results.
- Mixing the Dough: Mix the dough moderately, not too vigorously, too quickly, or too slowly, as it will affect the quality of the pastry. Read the recipe carefully to determine the appropriate mixing level.
- Fermentation Time: Dough fermentation is a crucial step that determines the perfection of the pastry. Depending on the type of pastry, there will be specific fermentation times and methods. Therefore, you need to understand the recipe to meet the requirements. Do not ferment the dough for too long, as it can lead to excessive alcohol fermentation, causing the loss of the aroma of the flour and other ingredients.
Photo: Collected
4. Proper Storage of Flour Number 13
Proper storage is crucial for maintaining the flavor and quality of any type of flour. Here are the correct methods for storing flour number 13 that many people overlook.
- Place the flour in a dry glass jar and seal it tightly. Alternatively, you can use a rubber band to tightly secure the mouth of the bag or use a tightly sealed lighter to close it.
- Store in a dry, cool place, avoiding humid or hot areas, which can adversely affect the nutritional content of the flour.
- Even with careful storage, before using, check the condition of the flour to ensure the safety of your health and the flavor of the pastry.
What can be made with flour number 13? Hope the 6 pastries introduced by Mytour above will be excellent suggestions for you to showcase your baking skills and enjoy with your family. Wish you success and don't forget to visit the Mytour Blog for more baking recipes.
Explore More
- What is wheat flour used for? 20+ baking recipes with wheat flour
- How to make delicious pastries with bread flour? 8 easy recipes
