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All Purpose Flour vs Bread Flour: Which is better for making my bread?

A common question that is often asked by beginner bread enthusiasts is "Can I use all purpose flour for baking my bread instead of using bread flour? What is even the difference?"

When talking about flour, there are so many different types available on the market depending on the baking goods we are making. In regards to bread, we will dive into the 2 types: all purpose flour and bread flour.

The protein in flour is what creates gluten when mixed with water. Gluten is the protein network that gives bread its structure and allows it to rise properly. Bread flour's higher protein content means that it has more gluten-forming potential, resulting in a stronger and more elastic dough that can withstand the pressure of rising yeast.

All-purpose flour, on the other hand, has a lower protein content and therefore produces less gluten. This can result in a softer and more tender crumb in baked goods, which can be desirable in some cases, but not ideal for baking bread. 

In summary, if you want a chewy, elastic bread with a strong gluten structure, bread flour is the better choice. But if you don't mind a softer texture or are making a quick bread, all-purpose flour can work as well.

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