Bread flour vs all-purpose flour
Both subjects must be shot at the same physical scale — no cropping one closer than the other
Flour-suitability diagram comparing protein content and style compatibility
Must be readable as a genuine structural comparison, not decorative iconography
| Field | Bread flour | All-purpose flour (plain flour) |
|---|---|---|
| Protein content | 11.5-13.5%, typically 12.5% | 9.5-11.5%, typically 10.5% |
| Milling grade | US/UK standard white flour milling grade | General-purpose milling grade |
| Absorption | Higher — supports longer cold fermentation without breaking down | Lower — doughs are more extensible but less structured |
| Resulting chew | Chewier, more structured crumb | Softer, less chewy crumb |
| Best-suited styles | New York, New Haven apizza, high-gluten-leaning pan styles | Home substitute across most styles when bread flour is unavailable |
| Fermentation tolerance | Better tolerates 24-72 hour cold fermentation | Can slacken and lose structure over long cold ferments |
Which suits you
Choose bread flour as the default for American-style doughs, especially anything using cold fermentation beyond a day. All-purpose flour is a workable substitute for home bakers without access to bread flour, or for softer, less chewy results, but expect a less structured crumb — adding a tablespoon or two of vital wheat gluten per 500g can partly close the gap.