Bread flour is a type of unbleached flour that is made from a great mixture of protein-rich wheat, which features a lot more protein than you would find in all-purpose flour. The higher protein gives it a high gluten content. Bread Flour Uses. Different Varieties of Wheat In addition to the general information about flour I’ve mentioned, different varieties of wheat will have different characteristics. Bread Flour. Unbleached Bread Flour: According to Kristen, bread flour is a great option for starters. As the name suggests, bread flour is typically used to make breads. Bread flour has gluten in it and has between 12%% to 14% protein, which is higher than the 8% to 11% usually found in all-purpose flour. The main difference between bread flour and all-purpose flour is a matter of protein. She uses a blend of bread flour to maintain her starter, Ozzy. Whether it’s in a starter culture or in a bread, “the more protein you have, the more rise you will have,” says Kristen. Bread flour is used for making crusty bread and rolls, pizza doughs, and similar products. White flour which is made from hard, winter wheat is called bread flour. However, compared to all-purpose flour, “it has … Use for: all kinds of yeast breads. But, you can use this type of flour in several other types … Bread flour, which comes in white and whole wheat varieties, has a … Flour with extraction rates of around 70% work well for sourdough bread, as long as there is also a high enough protein content and strength in the flour. Bread flour was created specifically for baking loaves of bread that require yeast. Bread flour is also set apart from other types of flour because it requires significant kneading to create a good gluten structure, which results in the airy and chewy texture. Cake Flour. https://www.weekendbakery.com/posts/understanding-flour-types Since these type of flour is made exclusively from the endosperm (the de-husked, wheat inner) it has a low protein content, about 6-8% for cake flour and 8-10% for pastry flour. So what are the pros and cons of bread flour over all-purpose flour? This is the best choice for yeast breads. Bread flour is a strong flour, meaning that it has a relatively high gluten content—usually around 13 to 14 percent. Bread Flour. Cake flour is white flour. Bread Flour . Using either type of flour will yield a great loaf of bread. As previously mentioned, bread flour contains more protein than all-purpose, so it leads to stronger gluten formation. Like all-purpose flour, bread flour is one of the types of flour made with only wheat's endosperm. Protein, in turn, creates gluten, and this gives bread the same amount of softness and chewiness you would find in a pizza crust. 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