Bread Flour

Bread flour is a type of wheat flour with a higher protein content, typically around 12-14%, which gives it the strength needed for bread making. The higher protein, mainly gluten, helps develop elasticity and structure in dough, resulting in bread that has good rise, chewy texture, and volume. It is ideal for making yeast-leavened baked goods like bread, pizza, and rolls. Regular all-purpose flour has less protein and may produce softer, less chewy results. Bread flour can be found in most grocery stores and is essential for achieving professional-quality homemade bread.