Description
Bread flour – also known as Baker’s Flour or Strong Flour – is a high protein flour that is intended to be used in yeast breads and designed to give you a better result in those breads than you would get with plain or all-purpose flour. The high protein content means that the flour has more gluten in it. The increased amount of gluten allows doughs made with bread flour to be extremely elastic, and that elasticity leads to a lighter and chewier yeast bread.
