This is the most important ingredient in bread. I prefer unbleached flour to bleached. If the flavor or texture of your bread is not up to your expectations, try making your next loaf with 50 percent bread flour. Bread flour contains more gluten (the protein in flour) than all-purpose, so a dough made from it is more elastic, and the bread chewier. I find that bread made with 100 percent bread flour is too difficult to work with, so I mix it half-and-half with all-purpose flour.
When forming loaves made with bread flour, you may find them springy and hard to form. When this happens, stop working, cover the dough with plastic wrap, and let it rest for 2 to 5 minutes to allow the tension in the dough to relax.