Bread Flour

Bread flour: White bread flour is typically between 11.5% and 12.5% protein. Some brands, such as King Arthur Flour, are very strong with close to 13% protein, whereas others are closer to All-Purpose flour.  Bread flour is good to use when making bread with a high percentage of rye flour or a lot of goodies like nuts, seeds, cooked grains or dried fruits. It produces a spectacular rise, but without additions, some bakers find that bread made from this flour is a bit tough and somewhat lacking in flavor compared to all-purpose flour.