Pronunciation: [bɹˈɛd flˈa͡ʊ͡ə] (IPA) 
Bread flour, spelled /brɛd flɔr/, is a type of flour with a high protein content that is ideal for baking bread. The word "bread" is pronounced as /brɛd/, with the "ea" in the middle pronounced as a short "e" sound. "Flour" is pronounced as /flɔr/, with the "ou" in the middle pronounced as a short "u" sound. The spelling of the word bread flour is straightforward, with each word being spelled phonetically as it is pronounced.
Bread flour is a type of flour specifically formulated for baking bread. It is a high-protein flour made from hard wheat varieties, typically containing between 11% to 14% protein content. This higher protein content gives bread flour its distinctive characteristics, making it ideal for producing bread dough with excellent structure, texture, and volume.
The increased protein content in bread flour allows for the formation of gluten, which gives the bread its desired chewiness and elasticity. The strength and durability of the gluten network in bread dough is crucial for capturing and retaining the carbon dioxide produced by yeast during the fermentation process, resulting in a lighter and more airy texture.
Due to its sturdy gluten structure, bread flour is particularly suitable for baking yeasted breads, rolls, and other oven-baked yeast-based products that require a good rise. It provides these bread products with a desirable crumb structure, overall volume, and shape. When compared to all-purpose flour or other lower-protein flours, bread flour offers a superior ability to create a well-developed, stretchy dough that can better withstand the stretching and rising processes of bread-making.
In summary, bread flour is a type of flour with an elevated protein content, making it well-suited for baking breads and other yeast-based products. Its high protein level promotes gluten development, allowing for optimal yeast fermentation, dough expansion, and achieving superior texture and structure in the final bread product.
The word "bread" originates from the Old English word "bread" or "brēad", which was derived from the West Germanic word "braudam". In turn, this West Germanic term can be traced back to the Proto-Germanic word "braudaz".
The term "flour" comes from the Old French word "flor", meaning "flour" or "blossom". This Old French word was derived from the Latin word "florem", meaning "flower".
Therefore, when combined, "bread flour" essentially means "flour specifically used for making bread".
