what is bakers flour

Bakers flour, also known as bread flour, is a type of flour that is great for baked goods that use yeast. It has a higher protein content of about 12 to 14 percent, which helps create more gluten, giving bread its characteristic chew and strength to rise without collapsing before the yeast jumps into action. However, in cookies and cakes, the flour can make the result tough and dense. Bread flour is a high-protein flour that typically contains between 12% - 14% protein and is designed for baking yeasted bread. The high protein content means that bread flour has more gluten in it, which makes the dough more elastic and light. It requires significant kneading to create a good gluten structure, which gives bread its chewy, airy texture when baked. Bread flour is ideal for making various bread types, like sourdough and white bread, as well as other recipes where you desire more structure and a chewier consistency, such as pizza dough, flatbreads, pretzels, and bagels.