All-Purpose Flour vs. Bread Flour — What's the Difference?

All-Purpose Flour, as its name implies, is a type of flour designed for general use in a variety of recipes, from baking bread to thickening sauces. Its protein content is medium, typically around 10-12%, which allows it to form a moderate amount of gluten when mixed with water. On the other hand, Bread Flour is specifically formulated for baking bread. It contains a higher protein content, usually around 12-14%, which leads to more gluten development, resulting in a stronger, more elastic dough.

When used in baking, All-Purpose Flour can create tender cakes and pastries, owing to its balanced gluten-forming ability. However, Bread Flour, with its high gluten potential, is the go-to for bread, especially yeast-risen ones, as it gives the necessary structure and rise to the dough, resulting in chewier textures and larger air holes.

In terms of versatility, All-Purpose Flour is the more commonly used type of flour due to its wide range of applications. It is a pantry staple in most households. Conversely, Bread Flour is often sought by avid bakers or those who prefer homemade bread for its ability to improve the texture and shelf life of baked bread.

Texture and result vary considerably when substituting All-Purpose Flour for Bread Flour. Using All-Purpose Flour in a bread recipe might result in a denser loaf, while using Bread Flour in a cake recipe could lead to a tougher cake because of the differences in gluten formation.

Availability might also differ between the two. All-Purpose Flour is readily found in stores, given its ubiquitous use. Bread Flour, however, might be present in larger supermarkets, specialty, or health food stores, as it's considered a more specialized product.