Bread Flour

A high-protein flour (usually 12-14% protein) specifically milled for yeast and sourdough breads. The higher protein content helps create a strong gluten network, resulting in better rise and a chewier texture compared to all-purpose flour.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• If a recipe calls for bread flour and you only have all-purpose, expect a slightly flatter, softer loaf. Bread flour's worth keeping on hand for that chewy artisan texture.