Strong White Bread Flour

Strong white bread flour, is obviously used in making bread, and is made from 'hard' wheat varieties. The main difference between bread flour and other flours is its higher protein content (12-14 %). This creates more rise and structural support for the dough, allowing the final product to lift and hold shape. It also creates a chewier texture and more browning in the crust.

Bread dough requires kneading, which not only mixes the ingredients together, but also combines the proteins in the flour to form gluten, creating an elastic and stretchy structure.