What is hard flour?

Hard flour, also known as bread flour or strong flour, is a type of wheat flour that contains a high amount of protein. This protein, called gluten, is responsible for the elastic texture of bread dough and the chewy texture of bread. Hard flour is made from hard wheat varieties, such as durum wheat, that have a high protein content.

Hard flour is typically used for making yeast breads, such as sandwich bread, French bread, and pizza dough. It can also be used for making pasta and other types of dough that require a chewy texture.

Here are some of the characteristics of hard flour:

- High protein content (10-12%)

- Strong gluten development

- Chewy texture

- Yellowish color

- Good for making yeast breads, pasta, and other types of dough that require a chewy texture

Some common brands of hard flour include:

- King Arthur Bread Flour

- Gold Medal Bread Flour

- Pillsbury Bread Flour

- Bob's Red Mill Bread Flour

- Hodgson Mill Organic Bread Flour

When choosing a hard flour, it is important to consider the protein content. The higher the protein content, the stronger the gluten development and the chewier the texture of the bread will be.

Hard flour can be found in most grocery stores. It is typically sold in 5-pound bags or 25-pound sacks.