What type of flour is typically used for bread making due to its high gluten content?

Bread flour is specifically designed for bread making because it contains a higher protein content, typically ranging from 12% to 14%, compared to other types of flour. This higher protein level translates to increased gluten formation when the dough is mixed and kneaded. Gluten provides the structure and elasticity necessary for bread to rise properly, helping to trap gases produced during fermentation, which contributes to the light and chewy texture characteristic of bread.

In contrast, all-purpose flour has a balanced protein content, making it versatile but not specifically optimized for bread; it’s suitable for both bread and other baked goods but may not yield the same results as bread flour. Cake flour, on the other hand, has a low protein content, which results in less gluten formation, ideal for tender cakes but unsuitable for bread. Pastry flour, while slightly higher in protein than cake flour, is still too low for making bread effectively, as it aims for a flaky texture rather than the robust structure needed in bread.