If you've made food with flour, you may have used the all-purpose variety. However, you can also use bread flour for various ...

Since bread flour has a higher protein content than all-purpose flour, it’s able to develop more gluten. This leads to bread with more chew—a desirable characteristic in pizza dough ...

The main difference between bread flour and other types of flour is the protein content. Flour’s protein is what makes bread dough strong and helps it rise as it bakes. Bread flour that’s high ...

Bread flour typically has a protein content of between 12 to 14 percent, which means it's great for baking bread that you want to be chewy, stretchy, and lightweight, like pizza or focaccia.

Therefore, refined flour (and the bread it makes) loses a hefty dose of nutrients in the refining process. That's not necessarily true for all white bread, though.