What is bread flour?

Bread flour is a type of flour with a higher protein content than all-purpose flour. This higher protein content, typically 11-13%, translates to a higher gluten content. Gluten is a protein that forms elastic strands when mixed with water, giving bread its structure and chewiness.

Here's why bread flour is ideal for bread baking:

* Stronger dough: The high gluten content allows the dough to develop a strong, elastic structure, which helps it rise well and hold its shape during baking.

* Better rise: The stronger gluten traps more air bubbles, leading to a lighter and airier bread.

* Chewy texture: The elastic gluten strands create a chewy texture that's characteristic of good bread.

Here are some common uses for bread flour:

* Loaves of bread: From sourdough to baguettes, bread flour is perfect for making all sorts of bread varieties.

* Rolls: It's also great for making fluffy rolls and dinner rolls.

* Pizza dough: The high gluten content helps create a chewy, flavorful crust.

* Pastries: Some pastries, like croissants, benefit from the added strength of bread flour.

While bread flour is ideal for bread baking, you can often substitute all-purpose flour in recipes. However, you might need to adjust the amount of liquid or knead the dough for a longer period to compensate for the lower gluten content.

In short, bread flour is a baker's best friend for crafting delicious, light, and chewy breads.