Bread flour, which is milled from a blend of hard red spring and winter wheat, has a protein content of 11.5% to 13%. Bread flour is the baker's mainstay, combining enough protein to produce a tender, yet well-defined crumb, with the natural sugars and complex carbohydrates that translate into lush mouth-feel and full flavor. Bread flours lend themselves to a very wide range of applications, from yeast-raised pastries and doughnuts to enriched sandwich bread, Parker House rolls, challahs, and crusty artisan bread.
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