Bread Flour

Bread flour is a special type of wheat flour with a higher gluten content, typically between 12-14%, which helps dough hold its shape and produces an elastic, airy crumb after baking. It is ideal for making yeast-leavened doughs such as bread loaves, rolls, bagels and focaccia. Compared to plain or cake flour, it yields a firmer structure and a more pronounced crust. It can also be used for pizza dough. In shops it is sometimes labelled as strong flour or type 650 flour. Choosing the right flour is key to achieving the best volume and texture in home baking.