Bread flour and all-purpose flour are two common types of flour used in baking, and they differ primarily in their protein content and gluten-forming properties. The distinction between the two can indeed impact the outcome of specific recipes like rolls or pizza crusts.
Protein Content: Bread flour has a higher protein content compared to all-purpose flour. Protein is important because it forms gluten when combined with water, giving structure and elasticity to baked goods. Bread flour typically contains around 12-14% protein, while all-purpose flour generally has around 10-12% protein.
Gluten Formation: The higher protein content in bread flour results in stronger gluten formation when mixed or kneaded, leading to a chewier and more elastic texture. This is desirable for bread recipes, as it helps the dough rise and hold its shape.
For specific recipes:
Rolls: If you want soft and tender rolls, all-purpose flour can be suitable. It produces a more delicate crumb and a lighter texture. However, if you prefer rolls with a slightly denser and chewier texture, bread flour can be a good choice.
Pizza crusts: Bread flour is often recommended for making pizza crusts. Its higher protein content and gluten-forming ability allow the dough to stretch and rise more, resulting in a chewy and sturdy crust that can support toppings. The gluten formation in bread flour helps create that desirable combination of crispness on the outside and softness on the inside.
That said, you can still achieve satisfactory results using all-purpose flour in these recipes, especially if you prefer a softer texture. It's worth experimenting with both types of flour to find the texture and consistency that you enjoy most for specific baked goods.