Bread Flour. 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, which comes in white and whole wheat varieties, has a … Bread flour is a strong flour, meaning that it has a relatively high gluten content—usually around 13 to 14 percent. White flour which is made from hard, winter wheat is called bread flour. Like all-purpose flour, bread flour is one of the types of flour made with only wheat's endosperm. 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. But, you can use this type of flour in several other types … Using either type of flour will yield a great loaf of bread. Bread flour was created specifically for baking loaves of bread that require yeast. Protein, in turn, creates gluten, and this gives bread the same amount of softness and chewiness you would find in a pizza crust. Cake Flour. Cake flour is white flour. Unbleached Bread Flour: According to Kristen, bread flour is a great option for starters. 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. So what are the pros and cons of bread flour over all-purpose flour? The higher protein gives it a high gluten content. The main difference between bread flour and all-purpose flour is a matter of protein. Use for: all kinds of yeast 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. Different Varieties of Wheat In addition to the general information about flour I’ve mentioned, different varieties of wheat will have different characteristics. Bread Flour . A handful of bread flour will feel coarse and will look slightly off-white. However, compared to all-purpose flour, “it has … Bread Flour Uses. Bread flour is used for making crusty bread and rolls, pizza doughs, and similar products. She uses a blend of bread flour to maintain her starter, Ozzy. 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. https://www.weekendbakery.com/posts/understanding-flour-types This is the best choice for yeast breads. 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. As the name suggests, bread flour is typically used to make breads. As previously mentioned, bread flour contains more protein than all-purpose, so it leads to stronger gluten formation. 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