Strong white flour, also known as bread flour in the United States, is a high-protein wheat flour ideal for baking bread and other yeasted products. Its high protein content creates more gluten, which gives dough the strength and elasticity needed to rise well and hold its shape, resulting in a chewy crust and a light crumb.
Key characteristics
High protein: Typically contains 12% to 14% protein, compared to lower-protein flours like all-purpose or cake flour.
High gluten: The high protein content allows for the formation of a strong, stretchy gluten network.
Ideal for bread: It is specifically designed for breads, pizza dough, and pasta because the strong gluten structure can trap and hold gas produced by yeast, leading to a good rise.
Resulting texture: Creates a chewier texture and helps the final baked product brown nicely.
Common uses
Bread making (loaves, rolls, bagels, etc.)
Pizza dough
Pasta
Type
Grain
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