bread flour
Wheat flour milled with a higher protein content than all-purpose flour, developing more gluten strength -- gives yeast breads a chewier crumb and better structure for large, open holes.
Substitutions
- all-purpose flour, for a slightly softer crumb
Tips & common mistakes
Bread flour's higher protein only pays off if the dough gets enough kneading or mixing time to develop that gluten -- used in a recipe that's under-kneaded, it just makes for a tougher result than all-purpose flour would have given, without any of the improved chew and structure it's meant to add.
Storage
Because bread doughs are often sensitive to exact hydration, flour that's picked up ambient moisture from a humid kitchen or a not-quite-sealed bag can throw off dough consistency more noticeably than it would in a more forgiving recipe -- keep it in a truly airtight container, not just a rolled-down bag, if bread is a regular project.