Bread flour was created specifically for baking loaves of bread that require yeast. Bread flour is a strong flour, meaning that it has a relatively high gluten content—usually around 13 to 14 percent. But, you can use this type of flour in several other types … As the name suggests, bread flour is typically used to make breads. Since these type of flour is made exclusively from the endosperm (the de-husked, wheat inner) it has a low protein content, about 6-8% for cake flour and 8-10% for pastry flour. Cake flour is white flour. Using either type of flour will yield a great loaf of bread. Cake Flour. Bread flour, which comes in white and whole wheat varieties, has a … The higher protein gives it a high gluten content. Bread Flour. Whether it’s in a starter culture or in a bread, “the more protein you have, the more rise you will have,” says Kristen. Bread flour is a type of unbleached flour that is made from a great mixture of protein-rich wheat, which features a lot more protein than you would find in all-purpose flour. Bread Flour Uses. Bread flour is used for making crusty bread and rolls, pizza doughs, and similar products. However, compared to all-purpose flour, “it has … A handful of bread flour will feel coarse and will look slightly off-white. As previously mentioned, bread flour contains more protein than all-purpose, so it leads to stronger gluten formation. https://www.weekendbakery.com/posts/understanding-flour-types This is the best choice for yeast breads. White flour which is made from hard, winter wheat is called bread flour. Flour with extraction rates of around 70% work well for sourdough bread, as long as there is also a high enough protein content and strength in the flour. Bread Flour . Bread flour is also set apart from other types of flour because it requires significant kneading to create a good gluten structure, which results in the airy and chewy texture. She uses a blend of bread flour to maintain her starter, Ozzy. Protein, in turn, creates gluten, and this gives bread the same amount of softness and chewiness you would find in a pizza crust. Bread flour has gluten in it and has between 12%% to 14% protein, which is higher than the 8% to 11% usually found in all-purpose flour. Use for: all kinds of yeast breads. So what are the pros and cons of bread flour over all-purpose flour? Bread Flour. The main difference between bread flour and all-purpose flour is a matter of protein. Unbleached Bread Flour: According to Kristen, bread flour is a great option for starters. Different Varieties of Wheat In addition to the general information about flour I’ve mentioned, different varieties of wheat will have different characteristics. 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