Baking Flours & Doughs Explained

✨ A simple reference to help you choose the right flour and dough every time.

Understanding flour types and classic doughs helps you bake better cakes, breads, tarts, and pastries with confidence. This concise guide explains the most common flours, their characteristics and uses, followed by a clear overview of essential French and Greek doughs and pastry bases.

Flour Comparison Table

Flour Type	Characteristics	Best Uses
All-Purpose Flour (T45–T55)	Medium protein, versatile	Cakes, cookies, pancakes, pie crusts
Bread Flour (T65–T80)	High protein, strong gluten	Bread, pizza, focaccia
Cake Flour (T45)	Low protein, very fine	Sponge cakes, light layer cakes
Pastry Flour (T45–T55)	Low–medium protein	Tarts, pie crusts, biscuits
Whole Wheat Flour (T110–T150)	High fiber, denser texture	Rustic breads, muffins
Semolina Flour (Durum – T semoule)	Coarse, high protein	Pasta, gnocchi, Mediterranean desserts
Gluten-Free Flours (No T type)	No gluten, varied textures	Gluten-free cakes and cookies

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Dough & Pastry Comparison Table

Dough Type	Texture & Characteristics	Best Uses
Pâte Brisée	Flaky, neutral flavor	Quiches, savory tarts
Pâte Sablée	Crumbly, rich, cookie-like	Sweet and fruit tarts
Pâte Sucrée	Crisp, smooth, lightly sweet	Custard and dessert tart shells
Puff Pastry (Pâte Feuilletée)	Light, flaky layers	Mille-feuille, savory pastries
Choux Pastry	Light shells, airy inside	Éclairs, profiteroles
Yeasted Dough	Elastic, chewy	Bread, brioche, pizza

Phyllo Dough (Greek)

Ultra-thin, crisp layers

Spanakopita, baklava, bougatsa

Kourou Dough (Greek)

Soft, crumbly, yogurt-based

Tyropitakia, savory pastries

Tsoureki Dough (Greek)

Rich, soft, slightly elastic

Sweet braided breads

Brioche Dough (French)

Very rich, buttery, soft crumb

Brioche, buns, sweet rolls

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Quick Baking Tips

• Light cakes: Cake flour
• Bread & pizza: Bread flour + yeast
• Savory tarts: Pâte brisée
• Sweet tarts: Pâte sablée or sucrée
• Greek pies & pastries: Phyllo or kourou dough