Bread Flour

• Use bread flour for making artisan breads to achieve a crisp crust and open crumb structure. The high protein content promotes excellent gluten development, essential for creating those signature air pockets.- Create perfectly chewy pizza dough with bread flour, its strength allows the dough to be stretched thin without tearing, resulting in a pizza base that's both crispy and satisfyingly chewy.- Use bread flour to bake soft and fluffy sandwich bread that holds its shape well. The enhanced gluten formation ensures a stable loaf that's ideal for slicing and layering with fillings.- Develop light and airy sourdough starters with bread flour to feed the yeast and bacteria. The nutrient-rich flour provides an optimal environment for fermentation, leading to a complex and tangy flavor.- Enrich enriched doughs, such as brioche or challah, with bread flour to handle the extra fat and sugar. Its gluten strength prevents the dough from becoming too slack, guaranteeing a tender yet structured crumb.

• Good source of energy due to its carbohydrate content, fueling physical activity and brain function.
• Provides dietary fiber, promoting healthy digestion and preventing constipation.
• Contains iron, essential for red blood cell production and preventing anemia.
• May contribute to satiety, helping to manage weight by promoting feelings of fullness.
• Enriched bread flour often contains added vitamins like folic acid, important for cell growth and development.

Bread flour should be stored in an airtight container in a cool, dry place, away from direct sunlight. Properly stored bread flour can last for 6-8 months at room temperature. For longer storage, especially in humid climates, freezing bread flour is an option. Place it in a freezer-safe bag, removing as much air as possible, and it can last for up to a year.