Bread Flour

Baking IngredientGrainAllergen: WheatAllergen: GlutenNeutralWheatyMildSlightly SweetDry

Nutrition (per 100 g)

Calories: 354
Protein (g): 12.5
Fat (g): 1.5
Carbs (g): 72
Fiber (g): 2.7
Sodium (mg): 2

Higher protein than all-purpose flour supports stronger gluten formation; often enriched with iron and B vitamins in some markets.

Storage

Room temp: up to 180 days
Refrigerated: up to 365 days
Frozen: up to 730 days

Bread flour is a refined wheat flour milled from hard wheat with higher protein content. It is a soft, talc-like powder that develops strong gluten for chewy structure and good oven spring, and it absorbs more water than all-purpose flour. Common uses include artisan loaves, bagels, and pizza; it is sold bleached or unbleached, often enriched.

Modern bread flours emerged with roller milling in the 19th century, concentrating endosperm proteins from hard wheats. They are staples in European and North American baking and are produced wherever hard red or hard white wheat is grown.