Publisher's Synopsis
When making your soft, homemade white bread recipe, you wouldn't usually be reaching for high-gluten flour as your main ingredient. Chances are, you'll most likely go for either bread flour or the more common all-purpose kind. Some might argue that these two flours provide a better texture and consistency for regular bread. However, this isn't entirely true.
Essentially, bakers will use different types of flour for specific baked goods. As a rule of thumb, keep in mind that the type used for fluffy pancakes won't work for chewy bagels since it won't be able to rise properly and hold its structure (and vice versa). And this is where high-gluten flour comes in.
High-gluten flour dough is capable of holding its shape throughout the baking process. It doesn't fall apart, and it rises well. You'll rarely find high-gluten flour recipes that don't take advantage of this feat.
It's the best type for baking when you're making dough for a dense bagel sandwich and other baked goods that require a bit more structural integrity than what a regular all-purpose flour can offer. You can even make a high-gluten flour pizza dough recipe with this ingredient!
