Different flours have higher or lower protein content according to their purpose. Pasty flour, for example has a lower protein content because you want your pastries to be light and airy rather than thick or dense.

Bread flour has a higher protein content because as the flour is hydrated, the proteins glutenin and gliadin link together to form gluten. The glutens then begin to form long chains and a network that functions as the structure of your bread. A strong network allows the carbon dioxide gas produced by the yeast during fermentation to become trapped which allows your bread to rise and form a beautiful crumb.

You can still use all purpose flour to make bread as long as the protein percentage is high enough to form a strong gluten network. Each brand of flour is different, and often times the protein percentage is listed on the package.

On average, cake flour has a 7-8% protein content, pastry 8-9%, all-purpose 9-12% and bread flour 12-14%.

I often use an all-purpose flour that has an 11.5% protein content and it makes delicious bread. Another thing to keep in mind, is that hydration percentage will vary based on the type of flour you use. Higher protein flours, like whole wheat, will absorb more water.

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