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 better, resulting in a lighter and airier final product. Many bakers prefer using bread flour for recipes that require a strong and elastic dough.