bread flour

Bread flour is a milled grain product made from hard wheat varieties, typically containing 12-14% protein by weight. It is produced by grinding the endosperm of wheat kernels, with the bran and germ largely removed during the milling process. The higher protein content, compared to all-purpose flour, comes primarily from hard red winter or hard red spring wheat cultivars. Bread flour's elevated gluten-forming potential makes it distinct from softer wheat flours used in pastry applications. The flour may be unbleached or bleached, with bleaching agents sometimes used to improve whiteness and oxidation for better dough development.

Bread flour is the primary choice for yeast breads, where its high gluten development capacity produces strong dough structures with good elasticity and rise potential. It is used extensively in sandwich breads, baguettes, rolls, focaccia, and pizza doughs across Western, Mediterranean, and global bread-making traditions. The flour's protein content creates a chewy crumb and well-developed crust. It is less suitable for tender cakes, pastries, or quick breads, where lower-protein all-purpose or cake flours are preferred. Bread flour is sometimes blended with specialty flours to achieve desired texture and hydration in artisan breads.