Ready to use

Bread flour measured into a bowl, ready to combine with yeast and water for dough.

Shows the flour's off-white color, fine-granular texture, and slight clumping characteristic of high-protein flour — distinguishing it visually from all-purpose.

Baking

Bread Flour

High-protein flour for chewy, well-risen breads

Its high gluten content gives bread the structure and chew that all-purpose can't, making it the flour for loaves, pizza, and bagels. Store it airtight.

Bread flour is high-protein wheat flour (~12–14%), milled to give doughs the gluten strength they need to trap gas and rise tall. That extra protein builds a stretchy, elastic dough and a chewy, open crumb — exactly what you want in yeast breads, bagels, and pizza. Use it where structure and chew are the goal; it would make a cake tough but makes a loaf magnificent.

Measured in: g
Storage: Airtight

Allergens

Gluten

Find it in

Baking Aisle

Types & varieties

Unbleached bread flour

The standard for artisan and yeast breads.

High-gluten flour

Even stronger (~14%+); for bagels and chewy pizza.

Italian '00' flour

Finely milled; for Neapolitan pizza and pasta — varies in protein.

How to use

Its strength rewards kneading — gluten develops into an elastic web that holds the gas yeast produces, giving height and chew. Use it for any bread where you want structure; it also makes chewier pizza and bagels.

Sandwich and artisan loaves
Pizza and focaccia
Bagels and pretzels
Cinnamon rolls and enriched doughs

How to store

Keep airtight, cool, and dark. Like all flour, freezing extends its life and protects against pests. Note that flour is a raw agricultural product: don't eat raw dough or batter, and heat-treat flour before any no-bake use (E. coli/Salmonella risk).

Common uses

Sandwich and artisan breadPizza dough and focacciaBagels and pretzelsDinner rolls and briocheCinnamon rollsBaguettes and sourdoughChewy pasta (some styles)

Tips & pitfalls

Use it whenever you want chew — loaves, bagels, and pizza.
Add vital wheat gluten to AP flour to mimic bread flour in a pinch.
Its thirsty high protein may need a touch more water than AP.
Knead well — bread flour's strength rewards gluten development.
Flour is raw and can carry E. coli or Salmonella — don't taste or eat raw dough or batter; cook or heat-treat it before using in any no-bake recipe.