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.

Definicja i znaczenie słowa „bread flour” po angielsku

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