Bread flour is a high-protein flour that’s often used in yeast bread recipes. The high protein content, typically 12-14%, allows bread flour to absorb more liquid, which in turn creates a more robust and elastic dough that can yield a lighter, more chewy bread with significantly more volume.

It's high gluten content specifically aids in the bread-making process, by providing structure and allowing for the dough to rise with a good shape. This gluten content gives bread a slightly chewy and satisfying texture.

Made from hard wheat varieties, bread flour is typically unbleached, giving it a raw texture ideal for making yeasted breads.

Bakers prefer this high-protein flour type not just for its ability to produce a desirable crusty loaf, but also because it’s forgiving, consistent, and easy to work with. Commonly compared to all-purpose flour, bread flour is a stronger, more specialized version that stands up to the demands of yeast doughs.

It's often used for baking homemade pizza dough, bagels, pretzels and of course, bread. In general, for recipes requiring a fluffier yield with a well developed structure, using bread flour can make a significant difference in your baking experience.

Bread flour is typically found in the baking aisle of the grocery store. It's usually placed on shelves with other types of flour like all-purpose flour, whole wheat flour, and cake flour. If you can't find it, you may ask a store employee for help.