Great question! The main difference between bread flour and all-purpose flour lies in their protein content, which affects the texture and structure of baked goods.
-
Bread Flour:
-
Higher protein content, usually around 12-14%.
-
More gluten development, which gives bread its chewy texture and good rise.
-
Ideal for yeast breads, pizza dough, and anything that benefits from a strong gluten network.
-
-
All-Purpose Flour:
-
Moderate protein content, usually around 9-12%.
-
More versatile, works well for cookies, cakes, muffins, and some breads.
-
Produces a softer, less chewy texture compared to bread flour.
-
So if you’re baking bread and want a nice chewy crust and good structure, bread flour is the way to go. For most other baked goods, all-purpose flour is a good all-around choice.