Very strong bread flour is a type of high-protein flour made from hard, high-gluten wheat. It is used in bread recipes that require a high level of gluten development such as sourdough and other artisan breads. This flour has a protein content of 13-14%, which is higher than all-purpose flour or bread flour. It is also usually milled from hard wheat and has a higher gluten content than other flour types. This flour will produce a dough that is very elastic, and will give the bread a chewy texture.

What is considered strong bread flour?

Strong bread flour is a type of wheat flour that has a high protein content, usually between 12-15%. This type of flour contains more gluten than regular all-purpose flour, which gives breads made with it a chewier texture and a better rise. Strong bread flour is ideal for making breads that require a lot of kneading and long fermentation times, such as sourdough breads and artisan loaves.

Is strong plain flour the same as strong bread flour?

Yes, strong plain flour and strong bread flour are the same. Both are made from a variety of hard wheat, which gives them a high protein content. This makes them perfect for baking bread, as the higher protein content helps the dough to rise and produce a light and airy texture. However, the difference between the two is that strong bread flour is milled more finely than strong plain flour, which gives it a slightly better texture and flavor.