Bread Flour
Bread flour is flour milled from hard wheat with a high protein content, typically 12% to 14%, higher than all-purpose flour.
The high protein content lets bread flour develop a strong gluten structure when kneaded, which gives yeasted breads their chewy texture and rise. It is the standard choice for yeasted breads, pizza dough, bagels, and some pastries where a strong, well-structured crumb is wanted.
Bread flour itself has a mostly neutral flavor, letting other ingredients (yeast, salt, water, and fats such as butter or olive oil) carry the taste; whole wheat versions add nutty, earthy notes that pair well with butter or honey.