Bread Flour
Flour
High protein content for chewy texture
Functions
Dietary Info
Allergen Warning
About Bread Flour
Bread flour is a high-protein flour, typically containing 12-14% protein, which is significantly higher than all-purpose flour. This elevated protein content is crucial for developing gluten, the elastic network that gives bread its chewy texture and structure. The strong gluten formation holds gas produced during fermentation, allowing bread to rise well. With a subtle, nutty flavor, bread flour is the go-to choice for crafting hearty loaves and chewy pizza crusts. Its excellent binding properties also make it ideal for items requiring a robust structure.
History
Bread flour's origins trace back to the advent of wheat cultivation, around 10,000 years ago in the Fertile Crescent. As milling techniques improved, particularly during the Industrial Revolution, the ability to separate and refine wheat flour to desired protein levels became possible. Bread flour gained popularity as it was recognized for producing superior bread textures. In the 19th and 20th centuries, with the rise of commercial bakeries and home baking, bread flour became a staple in Western kitchens, celebrated for its ability to consistently yield well-risen, airy loaves.