Red Seal Cook Practice Exam

Which type of flour is generally best suited for making bread?

1. All-purpose flour

2. Bread flour

3. Cake flour

4. Self-rising flour

The correct answer is: Bread flour

Bread flour is specifically formulated for making bread due to its higher protein content, which typically ranges from 12-14%. This elevated protein level contributes to the development of gluten, the essential structure that gives bread its chewy texture and allows it to rise effectively. The strong gluten network that forms in dough made with bread flour supports the fermentation process, resulting in better volume and a more desirable texture in the finished loaf. In contrast, all-purpose flour has a lower protein content (about 10-12%) and can be used for a variety of baked goods, but it does not provide the same level of structure and strength as bread flour for yeast-leavened products. Cake flour, with its much lower protein content (around 8-9%), is designed for tender and delicate cakes, where a light texture is desired, making it unsuitable for bread-making. Self-rising flour, which contains baking powder and salt, is primarily used for quick breads or biscuits rather than yeast-based breads, as the leavening process is different. Choosing bread flour for baking bread is essential for achieving the optimal texture, rise, and overall quality of the bread.