how many grams in a tablespoon of bread flour?

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things people ask

• How much bread flour goes into a tangzhong?
  A typical tangzhong uses about 5% of the recipe's total flour cooked with five times its weight in liquid. For a loaf with 500 g of bread flour, that's 25 g — a little over three tablespoons — whisked with 125 g of water or milk and heated to 65°C until pasty. Bread flour is preferred here because the higher protein hydrates more thoroughly and gives the finished loaf its springy, milk-bread crumb.
• How many tablespoons of bread flour should I use to dust a banneton or peel?
  Two to three tablespoons — roughly 15-22 g — is enough to coat a standard banneton for one boule, and one to two tablespoons handles a pizza peel before launch. Many bakers cut bread flour with rice flour at a 50/50 ratio for bannetons because rice flour doesn't absorb dough moisture and releases more cleanly. Pure bread flour works but eventually cakes into the proofed surface.
• Can I use a tablespoon of bread flour to thicken gravy or stew?
  You can, though all-purpose is the usual choice. A tablespoon of bread flour (about 7.5 g) thickens roughly one cup of liquid to a light gravy consistency. The extra protein won't ruin the sauce, but it can leave a slightly chewier, less silky texture if undercooked. Whisk it into fat first to make a quick roux, or slurry it with cold water before stirring into the simmering pot.

related conversions

• Bread Flour: cups to grams
• Bread Flour: teaspoons to grams
• Bread Flour guide