What is the main type of flour used in bread making?

Bread flour is specifically formulated for making bread and is the main type of flour used in bread-making applications due to its high protein content, typically ranging from 12% to 14%. This higher protein level is essential because it promotes the formation of gluten when kneaded. Gluten provides the necessary structure and elasticity to the dough, allowing bread to rise properly and maintain a chewy texture, which is characteristic of good bread.

The unique qualities of bread flour make it superior for yeast-leavened products, forming a strong network that can trap gases released by the yeast during fermentation. This results in a well-risen loaf with a desirable crumb structure.

Other types of flour, while useful for various baking applications, do not offer the same properties as bread flour. Cake flour, for instance, has a lower protein content, making it ideal for tender and delicate baked goods like cakes, but not suitable for bread making. All-purpose flour, while versatile, usually has a protein content that is not as high as that of bread flour, which can lead to less effective gluten formation. Self-rising flour contains added leavening agents and is not suited for traditional bread recipes unless modifications are made.

Therefore, bread flour is the most appropriate choice for making bread due to