Can you use bread flour instead of strong plain flour?

Bread flour can generally be used as a substitute for strong plain flour, but there may be some slight differences in the texture and flavor of the final product. Here's how bread flour compares to strong plain flour:

Protein content: Bread flour typically has a higher protein content than strong plain flour, usually ranging from 11% to 13%. This higher protein content gives bread flour a stronger gluten network, which results in a chewier, more elastic dough. Strong plain flour, on the other hand, typically has a protein content of around 10-11%.

Water absorption: Bread flour's stronger gluten network allows it to absorb more water than strong plain flour. This means that you may need to adjust the liquid content in your recipe if you're using bread flour instead of strong plain flour.

Yeast activity: The higher protein content in bread flour can slow down yeast activity compared to strong plain flour. This means that it may take longer for the dough to rise when using bread flour.

Texture: Bread flour produces a chewier, denser texture compared to strong plain flour, which has a lighter, more tender texture.

Flavor: Bread flour can impart a slightly nutty flavor to baked goods, while strong plain flour has a more neutral flavor.

Overall, bread flour can be used as a substitute for strong plain flour, but you may need to adjust the liquid content and baking time in your recipe. Additionally, the texture and flavor of the final product may be slightly different.