leipäjauho

Leipäjauho is a Finnish term that translates to "bread flour." It is a type of wheat flour with a higher protein content than all-purpose flour, typically ranging from 12% to 14%. This higher protein content is crucial for gluten development, which gives bread its structure and chewy texture.

In Finnish baking, leipäjauho is primarily used for yeast-leavened breads, such as rye breads, sourdoughs, and other traditional Finnish loaves. The increased gluten-forming potential allows doughs to rise better and create a satisfying crumb. While it can be used in other baked goods, its specific properties are most beneficial for bread-making.

When a recipe calls for leipäjauho, it signifies a need for a flour that can withstand extended kneading and fermentation, leading to a more robust bread. If leipäjauho is unavailable, a baker might substitute it with a blend of all-purpose flour and vital wheat gluten, or simply use a bread flour from another region if its protein content is comparable. The term emphasizes the flour's suitability for the foundational element of many meals in Finnish cuisine.