Bread flour is a high-protein white flour made from hard wheat that is ideal for baking because its protein content, typically between 12-14%, creates a strong, elastic gluten network when kneaded. This results in dough that can rise well and produce a chewier texture, making it suitable for loaves, bagels, and pretzels.
What makes it different
High protein content: Bread flour has a significantly higher protein content than all-purpose flour, typically 12-14% protein compared to 10-11.7% for all-purpose.
Source: It is milled from hard wheat varieties, which are higher in protein.
Gluten development: The high protein content allows for more gluten to form when the flour is mixed with water and kneaded.
Elasticity: This gluten forms an elastic and stretchy structure that gives bread a chewy quality and allows it to rise with a good structure.
"Thirsty" flour: Bread flour absorbs more water, so recipes may need adjustments for moisture.
Best for
Artisan loaves and sourdough bread
Bagels and pretzels
Any baked good that requires a strong structure and chewy texture
Not ideal for
Cakes, muffins, and other tender baked goods where you want a softer texture
Type
Grain
Browse More
A / B / C / D / E / F / G / H / I / J / K / L / M / N / O / P / Q / R / S / T / U / V / W / X / Y / Z
