Strong bread flour, with protein content in the 13% to 14% range, isslightly weaker than high-gluten flour , and is best for breads of large volume that have a uniform, close crumb and a moderately chewy texture. Like its high-gluten flour siblings, strong bread flour is ideal for bagels, pizza crust, Kaiser and other hard rolls, and for blending with low- or non-gluten flour milled from rye, buckwheat and barley.
