Bread flour is a type of flour specifically designed for making bread. It has a higher protein content, usually around 12-14%, compared to all-purpose flour. This higher protein helps develop gluten, which gives bread its structure and chewy texture. Typically made from hard wheat, bread flour is ideal for yeast breads, rolls, and pizza dough. The increased gluten formation allows the dough to rise well and hold its shape during baking. Using bread flour can result in a more robust and flavorful loaf compared to using lower-protein flours.