Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About

A strong white flour with a high protein content (12 to 13 percent) that makes it especially well suited for yeast-risen doughs. Bread flour may be milled from red or white wheat, hard winter wheat or spring wheat. It may be bleached or unbleached, and bromated or unbromated. Bread flour, primarily used to create yeast breads and yeast dough-based pastries such as croissants (viennoiserie), tends to be slightly granular with a yellowish color. It is often used in combination with lower-protein flours in bread-making recipes and can also be used in this way when making pastry doughs, such as puff pastry (pâte feuilletée), which rely on the gluten structure in the dough to trap steam and enable the dough to rise.