g/4oz strong plain flour

Strong plain flour, also known as bread flour or hard flour, is a milled grain product derived from hard wheat varieties that possess a higher protein content (typically 12-14%) than soft wheat flours. The term "strong" refers to the flour's capacity to develop gluten networks when hydrated and mechanically worked, which imparts elasticity and structure to dough. This flour is produced by grinding the endosperm of the wheat kernel to a fine powder, with minimal processing and no bleaching agents. The granulation is uniform and fine, ranging from cream to pale ivory in color, and the flour produces doughs with superior extensibility and gas retention properties compared to standard all-purpose flour.

Strong plain flour is the preferred flour for yeast-based breads, including sandwich loaves, artisan breads, bagels, and brioche, where its elevated protein content develops robust gluten structures essential for rise and crumb formation. It is also employed in pizza doughs, pasta production, and laminated doughs (croissants, Danish pastries) where elasticity and strength are required. Beyond bread work, strong flour is used in yeasted cakes, certain biscuit varieties, and noodle doughs across Asian cuisines. The flour's water absorption capacity is higher than all-purpose flour, requiring slightly increased liquid in recipes. It produces doughs with superior extensibility and can be worked more vigorously without breakdown.