This high-protein (13%) flour gives breads the structure they need to rise tall, hold their shape, and develop a satisfying, chewy texture. That extra protein helps form gluten, and more gluten usually means stronger, stretchier doughs, which are key for a loaf of bread with height and a light, airy crumb. It also works well for bagels, baguettes, pizza crusts, and focaccia, or anything with big air bubbles (what bakers call an “open crumb”).
This high-protein (13%) flour gives breads the structure they need to rise tall, hold their shape, and develop a satisfying, chewy texture. That extra protein helps form gluten, and more gluten usually means stronger, stretchier doughs, which are key for a loaf of bread with height and a light, airy crumb. It also works well for bagels, baguettes, pizza crusts, and focaccia, or anything with big air bubbles (what bakers call an “open crumb”).
