Explain how bread flour wolud make a tougher pastry?

* High Protein Content: Bread flour has a protein content of 11-13%, which translates to a higher gluten content. Gluten is a protein complex that develops during kneading, creating a strong elastic network that traps air bubbles and gives bread its structure.

* Gluten Development: The high gluten content in bread flour allows for extensive gluten development. This creates a very strong and stretchy dough, ideal for bread making but not for pastries.

* Toughness in Pastry: In pastry, you want a tender and flaky texture. The strong gluten network in bread flour would lead to a tough, chewy texture that doesn't easily flake.

* Best for Pastry: Pastry flour, with its lower protein content (around 9-10%), is the ideal choice for making pastries. The lower gluten content allows for a more delicate and crumbly texture.

In summary: Bread flour's high protein content leads to excessive gluten development, resulting in a tough and chewy pastry instead of the desired tender and flaky texture.