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Bread flour is a high-protein flour specifically designed for making bread. It is typically made from hard wheat varieties, which provide the necessary gluten strength to create a chewy texture and good rise in baked bread products. The higher protein content, usually ranging from 12% to 14%, allows for better fermentation and structure in the dough.
| Protein content | 12% to 14% |
| Moisture content | 12% to 14% |
| Ash content | 0.50% to 0.70% |
| Gluten strength | Strong gluten formation |
| Color | Off-white to light tan |
When selecting bread flour, buyers should consider the protein content, as this affects the dough's elasticity and the final texture of the bread. It's also important to specify the desired gluten strength based on the type of bread being produced. Certifications such as organic or non-GMO may be relevant for certain markets. Quantities typically range from small bags for artisan bakers to bulk orders for large-scale production.
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Bread flour has a higher protein content than all-purpose flour, making it better for yeast-based bread.
While possible, bread flour may yield tougher pastries due to its high protein content.
No, bread flour contains gluten, which is not suitable for gluten-free recipes.
Store in a cool, dry place in an airtight container to maintain freshness.
Check for a neutral smell and absence of discoloration; stale flour may have an off odor.
You can make a variety of breads, including baguettes, loaves, and rolls.