Bread Flour

Bread flour is a type of wheat flour that is specially formulated to have a higher protein content than all-purpose flour, typically ranging from 12% to 14%. This elevated protein level enables the development of more gluten, which is essential for giving bread its characteristic chewy texture and structure. Bread flour is ideal for yeast-based baked goods such as loaves, rolls, pizza dough, and bagels, as it helps produce a light, airy crumb and a crisp, golden crust. Its superior strength and elasticity make it the flour of choice for recipes that require a significant rise and a robust framework to hold shape. When using bread flour in your baking, you can expect more rise and a heartier texture compared to products made with lower-protein flours.

Bread flour is typically found in the baking aisle of most grocery stores, located alongside other types of flour such as all-purpose, whole wheat, and cake flour. Look for it on the shelves near baking essentials like sugar, baking powder, yeast, and cake mixes. Bread flour is usually sold in bags or boxes, and is often labeled as “Bread Flour” or “High-Protein Flour.” Some stores may also offer specialty brands or organic options in this section. If you’re shopping at a larger supermarket, you might find a dedicated section for natural or specialty baking products, where bread flour could also be stocked. If you have trouble locating it, don’t hesitate to ask a store associate for assistance, as some stores may place bread flour in a separate section with other specialty baking ingredients.