Maddy Sweitzer-Lammé April 24, 2020 at 2:56 PM·2 min read ...

Since bread flour has a higher protein content than all-purpose flour, it’s able to develop more gluten. This leads to bread with more chew—a desirable characteristic in pizza dough, flatbread ...

All-purpose flour is the most common kind of flour—and it's the best choice when you're making a recipe that doesn't specify a certain kind. You can buy it bleached or unbleached.

All-purpose flour vs. bread flour vs. cake flour Bread Flour: Bread flour has a higher protein content which results in more gluten development, leading to a chewier and more structured texture.

In short, using bread flour vs. all-purpose flour is essential for creating the perfect loaf of bread that’s just waiting to be sliced, toasted, and topped with jam or jelly.

When substituting bread flour for all-purpose flour, you can substitute at a 1:1 ratio. “If the dough seems slightly dry, try adding 1 to 2 teaspoons of additional liquid to the recipe per 1 cup ...

Bread flour is made of milled hard wheat and has a protein content of around 12% to 15%. The proteins, or gluten, are vital for structure, so bread flour is commonly used in yeasted bread recipes ...