Bread flour
High-protein wheat flour (12–14% protein) that develops strong gluten networks, giving yeasted breads a chewy structure and good rise. Also makes pizza dough stretch without tearing.
Used for
- bread
- pizza dough
- bagels
- rolls
In the kitchen
- Knead to develop gluten.
- Autolyse.
Picking it at the store
- King Arthur Bread Flour is reliable and widely available.
- Whole wheat bread flour works but produces denser loaves.
Related terms
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