Why do you need strong plain flour to make bread?

You don't *need* strong plain flour to make bread, but it's often preferred because it helps you create a light and airy loaf with good volume. Here's why:

* Higher protein content: Strong plain flour has a higher protein content (around 12-13%) than regular plain flour (around 9-11%). This protein, specifically gluten, is what forms the network that traps air bubbles during kneading and fermentation.

* Stronger gluten: The gluten in strong flour is also stronger and more elastic, which helps it hold its shape and structure, preventing the bread from collapsing. This elasticity allows the dough to stretch and rise without tearing, resulting in a taller, airier loaf.

However, you can still make bread with regular plain flour. You may need to adjust your recipe slightly, as the gluten development will be slower and weaker. You can compensate by:

* Adding a little extra yeast: This will help with faster fermentation and more air bubbles.

* Kneading for longer: This will help develop the gluten structure and create a more robust dough.

* Using a bread machine: These machines are designed to work with different flour types and knead the dough thoroughly.

Ultimately, the choice of flour depends on your desired outcome and personal preference. While strong plain flour is ideal for achieving a classic, high-rising loaf, regular plain flour can still yield a delicious and satisfying bread.