Is there much of a difference between bread flour and all-purpose flour?

Answer 1

also, just another tidbit to add...
Bread flour is milled from a harder wheat, or a wheat grown in colder climates. Because of its high gluten content you can make very dense bread with a hard wheat. Think Russian style breads...
Flours milled in the southern climates are usually labeled All Purpose or Cake. Because of the low gluten content this produces a more tender product and is used for cakes, biscuits, muffins and the like.
If you are unsure about what gluten is, just look it up : )
Ciao!

Answer 2

There isn't a whole lot of difference, but bread flour has more gluton, which helps give bread its chewy texture. It also has something in it (can't remember what) that helps the yeast so that the bread will rise. You can always substitute all purpose flour for bread flour, but you shouldn't substitute bread flour for all purpose flour because it will make your baked goods tough and chewy.

Answer 3

All-purpose has a lower gluten content than bread flour. Gluten helps the bread hold it's shape. The difference is not big though and all-purpose is typically ok to make bread with.

Answer 4

Hi signup,
Just a little yes....Bread flour is stronger helps support the yeast
when bread rises.
Regards........
CoffeeBean