What is one key difference between all-purpose flour and bread flour?

The distinguishing factor is that bread flour has a higher protein content compared to all-purpose flour. This increased protein concentration, typically around 12-14%, is essential in developing gluten, which provides the structure and chewiness that is characteristic of bread. When bread flour is mixed with water and kneaded, the proteins glutenin and gliadin combine to form gluten, making it ideal for yeast-leavened breads that require strong, elastic dough.

In contrast, all-purpose flour usually contains about 10-12% protein, making it versatile for various baking needs but not as specialized for bread-making. The lower protein content in all-purpose flour results in a softer texture, which works well for other baked goods such as cakes and cookies.

The other options do not accurately represent the key differences between these two types of flour, focusing on traits that either mischaracterize the flours or introduce elements (like enrichment) that are not central to understanding their core differences in baking applications.