What is the difference between all purpose flour and bread flour?

The main difference between all-purpose flour and bread flour lies in their protein content. This difference impacts the texture of baked goods:

All-Purpose Flour:

* Protein content: 10-12%

* Gluten development: Moderate

* Best for: Versatile, works well in a variety of recipes like cookies, cakes, and some breads.

Bread Flour:

* Protein content: 12-14% (sometimes even higher)

* Gluten development: High, forms strong gluten strands

* Best for: Breads that require a chewy texture, like sourdough, baguettes, and ciabatta.

Why does protein matter?

* Gluten: Gluten is formed when the protein in flour (glutenin and gliadin) comes into contact with water and is mixed. It's what gives baked goods their structure and chewiness.

* Higher protein = more gluten: Bread flour's higher protein content allows it to develop more gluten, leading to a stronger, more elastic dough that can hold its shape and rise better.

* Lower protein = less gluten: All-purpose flour has less protein, resulting in a softer dough with less elasticity, suitable for cakes and cookies.

Can you use all-purpose flour for bread?

You can, but the results might not be as good. Bread made with all-purpose flour will likely be denser and less chewy.

Can you use bread flour for everything?

It's not ideal for cakes and cookies. The high gluten content will make them tough and chewy.

In a nutshell:

* Bread flour is for breads: It's ideal for recipes that need a strong, chewy texture.

* All-purpose flour is for everything else: It's versatile and works well for most baking needs.