Hanapin
Bread flour
01
paghuhurno ng harina
high-protein flour for making bread with a strong gluten network and chewy texture
What is 'bread flour"?
Bread flour is a type of wheat flour specifically designed for making bread. It is made from hard wheat varieties, which have a higher protein content compared to soft wheat varieties. The high protein content in bread flour contributes to the formation of gluten, which gives bread its characteristic chewy texture and helps it rise during baking. Bread flour is commonly used in yeast-based bread recipes, including artisan loaves, sandwich bread, baguettes, and rolls. It produces bread with a chewy crust and a soft, airy crumb, making it ideal for a wide range of bread-making applications.
Halimbawa
With its higher protein content, bread flour gives breads a stronger structure and a chewier texture.
The bread flour helped the dough rise beautifully, resulting in a loaf with a lofty height.
