Bread flour and maida (also known as all-purpose flour or refined wheat flour) have some differences in terms of their protein content and milling process, which can affect the outcome when used in baking, including sourdough bread.
Protein Content: Bread flour typically has a higher protein content compared to maida. Protein is essential for gluten formation, which gives bread its structure and helps it rise. Bread flour usually contains around 12-14% protein, while maida generally has a protein content of around 8-11%. The higher protein content in bread flour provides more gluten development, resulting in a chewier texture and better structure in bread.
Gluten Formation: When making sourdough bread, gluten development is crucial for achieving a good rise and texture. The higher protein content in bread flour helps create stronger gluten networks, leading to a better rise and a more elastic dough. Maida, with its lower protein content, may result in a weaker gluten structure and a less satisfactory rise.
Milling Process: Bread flour is typically milled from hard wheat varieties, which have higher protein content, while maida is often milled from soft wheat varieties. The milling process for bread flour is designed to preserve more of the wheat's protein content, whereas maida is more refined and may have a lower protein content due to the removal of the bran and germ.
Considering these differences, substituting maida for bread flour in sourdough bread may yield a different result. The lower protein content in maida can lead to a less elastic dough, potentially resulting in a denser and less well-risen loaf. However, depending on the specific recipe and circumstances, it might still be possible to achieve an acceptable outcome by making adjustments to the hydration and handling of the dough.
If you need to substitute maida for bread flour in a sourdough recipe, it's generally recommended to make some compensations. You could try increasing the hydration slightly to make up for the lower protein content and adjust the kneading or folding techniques to enhance gluten development. However, keep in mind that the results may not be identical to using bread flour, and it might require some experimentation and adjustment to achieve the desired texture and rise in your sourdough bread.