The Secret to Perfect Bread: Why Bread Flour Makes All the Difference

For those passionate about baking, the choice of flour is essential in achieving bakery-quality results. Bread flour, with its higher protein content, transforms homemade bread into a masterpiece with superior texture and flavour.

What Makes Bread Flour Special?

Unlike all-purpose flour, bread flour is milled from hard wheat, giving it a higher protein content of around 12-14%. This extra protein strengthens gluten formation, providing dough with greater elasticity and structure. As a result, bread rises higher, develops a delightfully chewy texture, and has an airy, open crumb.

How It Enhances Texture and Taste

The strong gluten network in bread flour allows for better gas retention during fermentation, leading to a beautifully risen loaf. It also contributes to a crisp, golden crust and a well-developed, complex flavour. Longer fermentation times become possible, enhancing the depth of taste and aroma in every bite.

Elevate Your Baking Today

Switching to bread flour is a simple yet game-changing step for anyone looking to create professional-quality bread at home. The difference is 
unmistakable—from the first knead to the final, delicious slice.Bake better, bake with bread flour!