Bread Flour

About

Bread flour is a type of high-protein flour, typically containing between 11.5% and 14.5% protein, making it ideal for baking bread, bagels, and pretzels. It is milled from hard wheat varieties, such as hard red spring or hard red winter wheat, which are rich in gluten. This high gluten content allows for better dough elasticity and structure, providing the necessary rise and chewiness in baked goods. Bread flour is designed for yeast-based recipes, where the gluten network formed during kneading captures gas bubbles produced by yeast, resulting in a light and airy texture. The use of bread flour enhances the texture and appearance of baked goods, creating a crusty exterior and a soft interior. It absorbs more water than lower-protein flours, making it suitable for high-hydration recipes. While all-purpose flour can be used as a substitute, bread flour's unique properties make it preferable for achieving the desired structure and rise in breads and similar baked goods. Its applications extend beyond traditional bread to include pizza dough, flatbreads, and sourdough, where its strength and elasticity are beneficial.