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