Bread flour is a high-protein flour that typically contains between 12 and 14% protein and is designed for baking yeasted bread. The high protein content means that bread flour has more gluten in it, which makes the dough more elastic and light and results in a chewy and airy texture when baked.
The healthy bread baking flour from https://www.iyafoods.com/collections/flours-powders is also set apart from other types of flour because it requires significant kneading to create a good gluten structure, which results in an airy and chewy texture.
Bread Flour Uses
As the name suggests, bread flour is typically used to make bread. But, you can use this type of flour in several other types of recipes. Here are a few uses for bread flour:
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Sourdough Bread
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White Bread
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Pretzels
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Dinner Rolls
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Cinnamon Buns
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Bagels
What Is Strong Flour?
Strong flour, or strong bread flour, is just another name for bread flour that is commonly used in the United Kingdom. There is no difference between bread flour and strong bread flour, strong flour, or hard flour.
Bread flour is sometimes called strong flour because the flour is made from hard wheat varieties, unlike other types of flour.
Difference Between Bread and All-Purpose Flour
The difference between bread flour and all-purpose flour is in their protein content and uses. Bread flour usually contains between 12 and 14% protein compared to an average of 8 to 11% in all-purpose varieties. With a lower protein content, all-purpose flour isn't able to create enough gluten to give the dough the light and elastic texture that you need to create good bread dough.
Additionally, all-purpose flour is versatile and can be used in a variety of different baking recipes, whereas bread flour is only used for baking bread.