{"id":118948,"date":"2025-03-08T01:11:23","date_gmt":"2025-03-08T01:11:23","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/what-is-bread-flour-king-arthur-baking\/"},"modified":"2025-03-08T01:11:23","modified_gmt":"2025-03-08T01:11:23","slug":"what-is-bread-flour-king-arthur-baking","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=118948","title":{"rendered":"What is bread flour? | King Arthur Baking"},"content":{"rendered":"


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Bread flour<\/a> is similar to all-purpose flour, with one significant difference: the protein content. Because of the type of wheat it\u2019s milled from, bread flour has a higher protein percentage (King Arthur\u2019s is 12.7%) than all-purpose (11.7%). (For context, pastry and cake flours have less, about 8% to 10%, respectively.)<\/p>\n

What exactly does protein content mean? When we\u2019re talking about protein in flour, we\u2019re talking about two very specific types of protein found in wheat: glutenin and gliadin<\/a>. These two proteins are the building blocks of gluten. So basically, the higher the protein content in a flour, the more gluten-forming potential that flour has. The more that gluten develops, the stronger the dough. In addition, flours with higher protein content will absorb more liquid than those with less protein. (Learn more here: Protein percentage in flour: Why it matters<\/a>.)<\/p>\n

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\n \"Biang<\/p>\n

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Photography by Patrick Marinello; food styling by Yekaterina Boytsova<\/p>\n<\/div>

Bread flour is also great for other recipes, like these chewy Biang Biang Noodles<\/a>.<\/figcaption><\/figure>\n

Bread flour\u2019s higher protein enables strong, elastic bread doughs, resulting in high-rising loaves. That\u2019s great for a recipe like Back-of-the-Bag Oatmeal Bread<\/a>; the oats in the dough inhibit gluten formation, so using bread flour ensures the loaf still rises high. It\u2019s also key for a high-hydration bread like Pan de Cristal<\/a> \u2014\u202fwhen the dough is first mixed, it\u2019s so wet that it looks more like pancake batter than bread dough. But the high protein content in the bread flour transforms the mixture into a strong, silky dough with just a few series of folds.<\/p>\n

Finally, you may be wondering: Is it okay to substitute bread flour for all-purpose flour, or vice versa? We always recommend using the flour that a recipe calls for, but in a pinch, it’s OK to substitute in a bread recipe. The consistency of the dough and the structure of the bread may vary, but you\u2019ll still be rewarded with a wonderful homemade loaf. See more here: How to substitute bread flour for all-purpose flour<\/a>.<\/p>\n

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Bread Flour<\/h2>\n

\n 4.9 out of 5 stars out of 5 stars<\/span><\/span>
\n 706 Reviews Reviews<\/span><\/span>\n <\/p>\n

\n \t\t\t $5.91
\n<\/span>
\n\t\t $6.95
\n<\/span>\n\t <\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<\/div>\n

Learn more about different flours and how they’re best suited to your baking in our <\/em>Flour 101<\/em><\/a> guide.<\/em><\/p>\n

Cover photo by Patrick Marinello; food styling by Lydia Fournier.<\/em><\/p>\n<\/p><\/div>\n\n","protected":false},"excerpt":{"rendered":"

Bread flour is similar to all-purpose flour, with one significant difference: the protein content. Because of the type of wheat it\u2019s milled from, bread flour has a higher protein percentage (King Arthur\u2019s is 12.7%) than all-purpose (11.7%). (For context, pastry and cake flours have less, about 8% to 10%, respectively.) What exactly does protein content […]<\/p>\n","protected":false},"author":1,"featured_media":118949,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[24459,2884,14675,21785,780],"dealstore":[],"offerexpiration":[],"class_list":["post-118948","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-arthur","tag-baking","tag-bread","tag-flour","tag-king"],"yoast_head":"\nWhat is bread flour? | King Arthur Baking - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=118948\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What is bread flour? | King Arthur Baking - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Bread flour is similar to all-purpose flour, with one significant difference: the protein content. 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