This article explores the subtle differences between all-purpose and bread flour, highlighting their protein content and how it affects baking results. It provides tips on choosing the right flour for various recipes and addresses common misconceptions.
I’ve never known my parents’ pantry to be without large (very large) bags of all-purpose flour and bread flour. When I was growing up, my mom would often use AP flour to make a simple dough for manaeesh, a Middle Eastern round flatbread typically topped with cheese or za’atar.
She usually used bread flour whenever we decided to make a homemade pizza, and I always noticed that we went through it at a much slower pace than all-purpose flour, but I didn't fully grasp the difference between the two types of flour until I became an editor at Serious Eats. The tricky thing about bread and AP flours is that there are no strict rules, meaning the exact protein percentage depends on the brand. This is why our recipes sometimes call out certain brands of flour. For example, King Arthur sells an all-purpose flour that has an unusually high protein content verging on bread flour levels. As much as we love King Arthur products, we tend to avoid their AP flour for this reason—it's just too much of an outlier. (Ouris just one exception to this, as it calls for a high-protein AP flour for a proper crisp and tender texture, and King Arthur, with its higher-than-normal 11.7% protein amount, fits the bill.) A safer bet for AP flour is a brand like Gold Medal, which is 10.5% protein, a nice sweet spot as far as all-purpose flours go (and no, they're not paying us to say this!). For breads where you want a more tender texture, go for AP flour with a lower protein content, like White Lily.There are no hard-and-fast rules about whether you should use bread or AP flour in any given recipe—in the hands of a knowledgeable baker, many recipes can be made to work either way, and AP flour in particular is a versatile flour that can appear in recipes ranging from delicate pastries to hearty sourdough loaves (it is, after all
FLOUR BREAD ALL-PURPOSE PROTEIN BAKING
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