What is bread flour?
Bread flour is wheat flour milled specifically for making bread. Compared with standard plain flour, it has a higher protein content (usually around 12-14%), which means it can develop more gluten - the stretchy network that traps gas, helps dough rise, and gives bread that chewy, bakery-style texture.
Your sourdough, sandwich loaves, focaccia and pizza bases all rely on that gluten strength to hold their shape and rise tall instead of spreading flat.
How bread flour is different from plain flour
Plain flour (sometimes called all-purpose) is designed to be a jack-of-all-trades flour. It typically has less protein (around 9-11%), which makes it better for cakes, muffins and biscuits where you want a softer, more tender crumb.
Bread flour:
- Has more protein for stronger gluten development
- Absorbs more water, so doughs feel bouncier and less sticky once kneaded
- Gives better oven spring (that final pop in the oven)
- Produces chewier crusts and crumb – perfect for sourdough, bagels, rolls and pizza
Plain flour:
- Lower protein, so weaker gluten
- Great for cakes and biscuits, average for tall, airy loaves
- Can lead to flatter, denser bread if a recipe was written for bread flour
If a recipe specifically says “bread flour”, it is asking for that extra strength.
Why protein percentage matters
In bread baking, protein % is one of the most important numbers on the bag.
- More protein → more gluten → stronger, stretchier dough
- Stronger dough → holds gas better → taller, more open crumb
- Lower protein → softer, more crumbly texture, great for cakes but not ideal for structured loaves
You Knead Sourdough White Bread Flour sits at around 12.5% protein, right in the sweet spot for sourdough and other artisan breads.
About You Knead Sourdough White Bread Flour
This bread flour has been chosen specifically for home bakers who want consistent, bakery-level results without needing professional equipment.
Key features:
- High protein bread flour (approx. 12.5% protein) - strong enough for open-crumb sourdough and tall pan loaves
- Single origin, Australian-grown wheat - grown and milled by Flinders Ranges Premium Grain in South Australia
- Naturally white, unbleached flour - no artificial colouring or bleaching, no genetically modified material
- Excellent dough strength and extensibility - ideal for long-fermented sourdough, laminated doughs (croissants), pasta, noodles and frozen doughs
In short: it is a premium, high-protein white bread flour tailored to sourdough and serious home baking.
When should you use bread flour?
Use bread flour when you want structure, chew and a strong rise:
- Sourdough loaves and bâtards
- Sandwich loaves and pullman tins
- Buns, rolls and burger buns
- Pizza dough and focaccia
- Bagels and pretzels
- Croissants, danish and other laminated doughs
- Pasta and noodles when you want a bit more bite
If your dough needs to trap gas for hours during fermentation and still stand tall, bread flour is the safer choice.
Is bread flour good for sourdough?
Yes - sourdough might be where bread flour shines the most.
Long fermentation puts extra stress on the gluten network. A strong flour:
- Handles long, overnight ferments without collapsing
- Gives better oven spring and a more open crumb
- Makes shaping easier, especially for beginners
- Copes better when you add seeds, grains or inclusions
This is exactly why this White Bread Flour is paired with your sourdough starter kits and masterclass - it removes one of the biggest variables for new bakers.
You can even use it to feed your sourdough starter, giving it a consistent, strong food source.
Can you swap bread flour and plain flour?
You can, but you will notice a difference.
Using plain flour instead of bread flour
- Expect a softer, slightly denser loaf
- Dough may feel slacker and harder to shape
- You might need to reduce the water slightly because plain flour absorbs a bit less
Using bread flour instead of plain flour
- Cakes and biscuits will be chewier and tougher - usually not what you want
- For pancakes or muffins, use a lighter hand with mixing to avoid overdeveloping gluten
For bread recipes, especially sourdough, sticking with bread flour will give more predictable, repeatable results.
Simple tips for using bread flour at home
- Hydration: Bread flour usually likes a touch more water than plain flour – if your dough feels stiff, add water a teaspoon at a time during mixing.
- Resting (autolyse): Let flour and water sit for 20–60 minutes before adding salt and starter/yeast. This jump-starts gluten development and makes dough easier to handle.
- Kneading or coil folds: Bread flour responds well to a few rounds of stretch-and-fold or coil folds rather than aggressive kneading.
- Storage: Keep your flour in an airtight, bug-proof container in a cool, dry cupboard. Use it as fresh as possible for the best rise and flavour.
Bread Flour FAQs
What is bread flour?
Bread flour is high-protein wheat flour milled for bread baking. The higher protein (around 12–14%) allows stronger gluten development, giving taller, chewier loaves with better structure.
Is bread flour the same as baker’s flour?
In Australia, "bread flour" and "baker’s flour" are often used interchangeably. Both usually refer to higher-protein wheat flour suitable for yeast and sourdough breads. Always check the protein percentage on the label.
What is the protein content of You Knead Sourdough White Bread Flour?
It sits at around 12.5% protein, making it a strong bread flour ideal for sourdough and artisan-style loaves.
Does bread flour have more gluten than plain flour?
Yes. Bread flour has more gluten-forming proteins. When mixed with water, these form more gluten than you would get with plain flour, which is why bread flour doughs feel stretchier and hold their shape better.
Can I use bread flour for sourdough starter and sourdough bread?
Absolutely. Bread flour is excellent for both feeding your starter and baking sourdough loaves. The extra strength helps your dough cope with long, slow ferments and gives a better oven spring.
Can I use bread flour in cakes and biscuits?
You can, but results will usually be denser and chewier than you want. For light, tender cakes and biscuits, plain flour is generally a better choice.
Is this bread flour bleached or genetically modified?
No. The wheat used for this flour is bred using traditional methods, is GM-free, and produces a naturally white flour that does not require artificial bleaching or colouring.
How should I store bread flour?
Transfer it into a sealed, insect-proof container and keep it in a cool, dry, dark place. Use it within the recommended timeframe on the bag for best baking performance and flavour.