Bread flour (strong flour)

Bread flour / farine T65

Flavor and role: Flour with 12-14% protein that develops lots of gluten, giving chewy, well-risen dough.
Typical dishes and uses: Sandwich bread, pizza dough, hot cross buns, bread rolls, fresh noodles (Chinese hand-pulled noodles).
Substitutes: All-purpose flour can replace it 1:1 but is less chewy. Adding 1 tsp vital wheat gluten per 1 cup all-purpose flour gets close.
Storage: Like all-purpose flour, keep sealed 6 months at room temperature, 1 year frozen.
Main countries: United States · France · Korea
Used in this book: Shio Pan (Japanese Salt Bread)Hot Cross Buns Focaccia Margherita Pizza Hand-Pulled Apple Strudel with Walnut Butter Crumbs Liège Waffles with Caramelised Pearl Sugar Brown Butter Dark Chocolate Chunk Cookies Hand-Cut Skirt Steak Pasty in Flaky Dripping Pastry Cold-Fermented Garlic and Rosemary Focaccia Za'atar, Feta and Cherry Tomato Focaccia Mortadella and Burrata Focaccia Sandwich with Pistachio Pesto Cold-Fermented Roasted Garlic Naan Tangzhong Hot Cross Buns with Tea-Soaked Fruit Masala Chai Hot Cross Buns Brown-Butter Cardamom Knots (Kanelknutar), Overnight Proofed Cold-Fermented Three-Cheese Adjarian Khachapuri 24-hour cold-proved lamb lahmacun 24-Hour Neapolitan-Style Margherita Margherita Pull-Apart Pizza Rolls Overnight Tangzhong Shio Pan Korean Cream Cheese Garlic Salt Bread

Updated 2026-10-10