Which type of flour is considered best for making bread?

Bread flour is considered the best type of flour for making bread due to its high protein content, typically around 12-14%. This elevated protein level contributes to the development of gluten, which is essential for creating the structure and elasticity required in bread. The strong gluten network formed during the mixing and kneading process gives bread its chewy texture and allows it to rise effectively during fermentation.

In contrast, all-purpose flour has a moderate protein content, making it versatile but not ideal for the specific needs of bread-making, where a stronger structure is essential. Cake flour has a much lower protein content, which results in less gluten formation, yielding a tender and crumbly product better suited for cakes rather than chewy bread. Pastry flour also has a lower protein range and is used for products like pastries and cookies that require a softer texture. Thus, bread flour is specialized for creating the perfect texture and structure in bread recipes.