What is the difference in bread flour and plain flour?

The main difference between bread flour and plain flour (also known as all-purpose flour) lies in their protein content.

Bread Flour:

* Higher protein content (12-14%) This high protein content translates to a higher gluten content, which is essential for creating strong, chewy bread.

* Stronger gluten development: The high gluten content allows for a more robust and elastic dough structure, which is important for holding its shape during rising and baking.

* Better for breads that require a lot of rising: This includes loaves like sourdough, baguettes, and ciabatta.

Plain Flour (All-Purpose Flour):

* Lower protein content (9-11%) This means less gluten development.

* Less elastic and strong dough: The dough is easier to handle, but it won't rise as high or have the same chewy texture as bread made with bread flour.

* Suitable for a wider range of baked goods: This includes cakes, cookies, biscuits, and pastries that don't require a high gluten development.

In summary:

* Bread flour: Best for yeasted breads that require a lot of rising and a chewy texture.

* Plain flour: Best for cakes, biscuits, and pastries that don't require a high gluten development.

Note: You can sometimes use plain flour in place of bread flour, but you'll need to add more water or gluten to compensate for the lower protein content. Conversely, you can use bread flour in place of plain flour, but you'll need to be careful not to over-knead the dough, as it can become too tough.