Is bread flour different than all purpose flour?

Protein Content:

* Bread flour: Has a higher protein content (typically 12-14%) compared to all-purpose flour. This higher protein content comes from glutenin and gliadin, which form gluten when mixed with water.

* All-purpose flour: Has a moderate protein content (around 10-12%).

Gluten Development:

* Bread flour: The higher protein content in bread flour allows for the development of strong, elastic gluten. This strong gluten network is crucial for trapping gas bubbles during fermentation, resulting in a lighter, airier bread with good structure.

* All-purpose flour: The moderate protein content in all-purpose flour results in a softer, less elastic gluten network. It's suitable for a variety of baked goods but may not produce the same rise and texture as bread flour.

Uses:

* Bread flour: Ideal for making breads like sourdough, baguettes, and other yeasted breads that require a high level of gluten development.

* All-purpose flour: Versatile and suitable for cakes, cookies, pastries, and even some breads.

In a Nutshell:

Think of bread flour as the "muscle" of the flour world, while all-purpose flour is the "all-rounder." If you're looking for a light and airy bread with excellent structure, bread flour is your best bet. If you're baking a variety of items and need a versatile flour, all-purpose flour will do the trick.