Substitute Canadian All Purpose Flour For Bread Flour

This issue arose when making Pain de compagne. Pain de campagne (French country bread) is a rustic loaf known for its crisp crust and tender, open crumb. Traditionally made with bread flour, many bakers wonder: Can you substitute Canadian all-purpose flour (APF) and still get great results?

The short answer? Yes! But there are a few key adjustments to ensure success. Let’s break it down.

Canadian All-Purpose Flour vs. Bread Flour: What’s the Difference?

1. Protein Content

Canadian APF: Typically 11-12% protein (higher than U.S. APF, which is ~10-11%).
Bread flour: Usually 12-14% protein, providing stronger gluten structure.

Why it matters:

Higher protein = better dough strength and chewiness.
Canadian APF is closer to bread flour than U.S. APF, making it a great substitute for rustic breads like pain de campagne.

2. Gluten Development

Bread flour’s extra protein gives:

More elasticity (for bigger oven spring).
Better structure for high-hydration doughs.

But Canadian APF can still work well—it just needs a little extra attention during mixing and fermentation.

How to Adjust Your Recipe for Canadian APF

1. Hydration Adjustments

Canadian APF absorbs slightly less water than bread flour.
Reduce hydration by 1-2% (e.g., if your recipe calls for 75% hydration, try 73-74%).

2. Strengthening the Dough

Since Canadian APF has less gluten-forming potential:

Add 1-2 extra stretch-and-folds during bulk fermentation.
Autolyse (rest flour + water before adding yeast/salt) for 30-45 mins to improve gluten development.

3. Proofing Time

Canadian APF may ferment slightly faster due to its protein balance.
Watch for ~50-75% volume increase (not doubled) during bulk fermentation to avoid overproofing.

4. Shaping Matters

Pre-shape tightly to compensate for slightly weaker gluten.
Use bench rest (15-20 mins) before final shaping to relax the dough without losing structure.

Baking Tips for Best Results

Even with APF, you can achieve a great pain de campagne by:
✅ Preheating well (500°F initial heat, then drop to 450°F).
✅ Using steam (4 cups boiling water in a cast iron skillet).
✅ Scoring decisively (quick, deep cuts at a 30° angle).

When Should You Stick with Bread Flour?

For high-hydration doughs (≥80%), bread flour’s extra protein helps.
If making long-fermented sourdough, bread flour holds up better.

But for classic pain de campagne, Canadian APF is a fantastic, accessible option!

Final Verdict: Yes, You Can Use Canadian APF!

With slight hydration tweaks and extra attention to gluten development, Canadian all-purpose flour can produce a delicious, rustic pain de campagne—no bread flour required.

Have you tried this swap? Share your results in the comments! 🥖✨