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. What is all-purpose ...

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.

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 ...

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.

At its core, bread flour is milled from hard wheat and boasts a protein level of about 12–14%, while all‑purpose flour sits in the more moderate range of 9–12%, depending on the brand.