Can you replace bread flour with superfine to make bread?

You cannot directly replace bread flour with superfine flour to make bread. Here's why:

* Gluten Development: Bread flour has a higher protein content (around 12-14%) compared to superfine flour (which is usually around 7-8%). This high protein content in bread flour is crucial for developing the gluten network, which gives bread its structure and chewiness. Superfine flour, with its lower protein content, will not develop enough gluten for a proper bread loaf.

* Texture: Superfine flour, due to its finer particle size, creates a smoother, denser texture. This would result in a dense, crumbly bread that lacks the airy and chewy texture we expect from bread.

What can you do instead?

* Use a combination of flours: You can mix superfine flour with a higher protein flour, like bread flour or all-purpose flour, to achieve the desired gluten development.

* Choose a recipe specifically designed for superfine flour: There are recipes specifically designed to work with superfine flour, often for making biscuits or pastries. These recipes will adjust the ingredients and techniques to compensate for the lower protein content.

Important Note: If you're trying to make a traditional bread loaf, using bread flour is the most reliable choice for achieving a good texture and rise.