Also called high-protein or bread flour, used where you want a chewy texture and yeasty taste.Gluten is a protein in wheat that provides dough with elasticity and strength. Offers certain advantages when baking yeast-based breads, and high rise air bubbles and a bit of chewiness.
Used in Yorkshire pudding and bagels,Yeast breads, including sandwich bread or baguettes, strudel, cream puffs,popovers,
You need 2 cups of packed flour plus 1 tbsp. of high-gluten flour to absorb 1 cup of water or liquid.
