King Arthur Bread Flour is 12.7% protein, a whole point higher than other national brands. It strengthens the rise, so your breads are lofty and perfectly textured every time. Use it for all your yeast baking, from bread (including bread machine loaves) to rolls to pizza. Combine it with whole wheat flour to add extra height to dense whole grain baked goods that need a little lift.
Let Good Rise
At King Arthur Baking Company, they know that everything they put into their craft matters. But it goes much deeper than producing premium ingredients or creating thoughtful recipes. In fact, it stretches well beyond their walls. It includes making planet-forward, people-positive business decisions that benefit all of us, and all who will come after. It includes listening, learning, growing. Bake after bake, day after day. From pursuing regenerative farming practices to supporting historically marginalized communities and so much more, King Arthur is committing themselves to bettering the world of baking. And they invite everyone into the kitchen to join them. Because together, we'll let good rise.
Will Bread Flour Make a Difference in Your Bread? YES!
The primary difference between bread flour and all-purpose flour is the protein content. Bread flour has more protein (King Arthur’s is 12.7%) than all-purpose (11.7%). For context, pastry and cake flours have less, about 8% to 10%, respectively. Those may seem like small differences, but they have a big effect on how the flour behaves. The protein in flour is what forms gluten in your dough, so higher protein means more gluten. More gluten means stronger, stretchier dough, which is critical for a tall, airy loaf of bread.
