What is the best kind of flour to use make bread?

There's no single "best" flour for bread, as the ideal choice depends on the type of bread you're making. Here's a breakdown of common flours and their best uses:

For a classic white loaf:

* All-purpose flour: A good all-rounder, suitable for most bread recipes. It has a moderate protein content (around 10-12%) which gives the bread good structure.

For a lighter, airier loaf:

* Bread flour: Higher in protein (around 12-14%) than all-purpose, resulting in a stronger gluten network. This produces a chewier, more elastic dough, ideal for breads like sourdough and baguettes.

For a heartier, rustic bread:

* Whole wheat flour: Made from the entire wheat kernel, including the bran and germ. It adds more flavor and nutrients, but also less gluten. You may need to adjust your recipe or use a combination with all-purpose flour for better texture.

For a soft, fluffy loaf:

* Cake flour: This flour has the lowest protein content (around 7-9%), making it ideal for pastries and cakes, not bread. While it can be used for breads, it will be less chewy and more tender.

For a unique flavor and texture:

* Rye flour: Offers a distinctive flavor and dark color. Can be used in whole grain loaves or combined with other flours for a unique bread.

* Other specialty flours: There are many other flours like spelt, kamut, and oat flour. Each has a unique flavor and texture and can add diversity to your baking.

Tips for Choosing Flour:

* Read the recipe: Many recipes specify the type of flour needed.

* Consider gluten content: Higher protein flour leads to a chewier, stronger loaf.

* Experiment: Don't be afraid to try different flours! You can find many delicious and unique bread combinations.

Ultimately, the "best" flour depends on your preference, the type of bread you're making, and the desired texture.