- 3 weeks ago
Bread flour is a high protein flour that has the capacity to form better gluten once these proteins come in contact with water. It is used not only for bread, but also for brioche or pate a choux.
- deniseLv 74 weeks ago
Its plain [AP] flour that's stronger than usual to aid the rising.
- jamesLv 74 weeks ago
Bread flour is class B flour. You have A-B-C-D flour grades or here 1-2-3-4. Higher gluten & protein. A is specialty flour. B is bread flour, C is cake flour & D is durim wheat no protein. Used in noodles & such. B- is all porpose flour. Good for bread of most cakes. Snow Sheen is for Angle food cakes & such.
- ckngbbblsLv 71 month ago
it is a flour that has a higher gluten content. You can buy bread flour or you can buy gluten to add, if you must but frankly, I have always used all purpose flour for everything and never had an issue.
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- 1 month ago
Bread flour is a high-protein flour that typically contains between 12 and 14% protein and is designed for baking yeasted breads.
- Nikki PLv 71 month ago
It is a higher gluten, higher protein flour.
In many cases you can use all purpose flour when making bread. If you want more gluten there is a product called "Vital Wheat Gluten" you add about 1 or 2 Tablespoons for a 1 pound loaf.
- CliveLv 71 month ago
Duh, it's flour for making bread.
Seriously, It's flour that is made from "hard" wheat that contains more gluten. It will make a stretchier, springier dough that results in better bread. It produces a stronger protein network in the dough that will hold in the bubbles of gas that the yeast generates better, so you get a better rise and a less dense loaf. "Soft" wheat is OK for other things such as making cakes but the bread is not so good.
"Hard" wheat is also what is needed for pasta. Make that with "soft" wheat and it ends up more sloppy and slimy - not good. (I've seen that done in a TV documentary about an Italian pasta factory - it just doesn't work with the wrong kind of flour.) So if you ever want to make your own fresh pasta, 00 durum wheat flour is a must .Italy grows a LOT of it - how else did they invent pasta? (Durum, of course, means hard.)
In the UK, you can buy it as strong flour. We used to import a lot of it from North America for bread as our climate doesn't grow it so well. Then the Chorleywood process was invented and this is used to make sliced packaged loaves from our own wheat. It relies on a high-speed mixer that will bash the dough far more than you ever could by hand, and that makes up for there being less gluten in the flour.
- Dead inside♀️Lv 61 month ago
- Anonymous1 month ago
flour used to make bread. It is thicker and binds better than regular flour
- Anonymous1 month ago
Bread flour is a high-protein flour that typically contains between 12 and 14% protein and is designed for baking yeasted breads. The high protein content means that bread flour has more gluten in it, which makes the dough more elastic and light and results in a chewy and airy texture when baked.
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.