Bread Flour

Bread flour is a high-protein flour, typically containing 12-14% protein, which is significantly higher than all-purpose flour. This elevated protein content is crucial for developing gluten, the elastic network that gives bread its chewy texture and structure. The strong gluten formation holds gas produced during fermentation, allowing bread to rise well. With a subtle, nutty flavor, bread flour is the go-to choice for crafting hearty loaves and chewy pizza crusts. Its excellent binding properties also make it ideal for items requiring a robust structure.