For baking bread, bread flour is usually the best choice! 🌾 Here's why

 

For baking bread, bread flour is usually the best choice! 🌾 Here's why:

• High protein content (about 12–14%) means more gluten development, giving bread its chewy texture and good rise.

• It’s perfect for yeasted breads like sandwich loaves, baguettes, and pizza dough.

If you're making softer breads (like brioche) or rustic styles (like ciabatta), you might also use a mix of bread flour and all-purpose flour to tweak the texture.

For artisan or super crusty breads, some bakers also love using 00 flour (very finely milled) or whole wheat flour for a nuttier flavor (but you usually blend whole wheat with white bread flour so it’s not too dense).