Bread Flour

Store in airtight container in cool, dry place. Refrigeration not necessary but can extend freshness in humid climates. Freeze for longest shelf life.

Values approximate; varies by brand and enrichment

Use bread flour for bagels, pizza dough, artisan loaves, and any bread requiring strong gluten structure

Let dough rest after kneading to allow gluten to relax and develop fully

Bread flour absorbs more liquid than all-purpose; doughs may feel stiffer initially

Check protein content on label—higher percentage means chewier, stronger results

Using bread flour for tender cakes or pastries results in tough, chewy texture

Not adjusting hydration—bread flour needs slightly more liquid than all-purpose

Skipping adequate kneading time, which prevents full gluten development

Over-kneading by hand (difficult but possible), making dough tight and hard to shape