Which type of flour is typically used for making high-rising breads?

Bread flour is the optimal choice for making high-rising breads due to its higher protein content, typically ranging from 12% to 14%. This higher protein level contributes to the formation of more gluten when the dough is kneaded, which is crucial for providing the necessary structure and elasticity that allows the bread to rise well. The strong gluten network traps the gases produced during fermentation, leading to a lighter, airier loaf with a good volume.

Whole wheat flour, while nutritious and flavorful, has a lower gluten-forming potential than bread flour because of its bran and germ content, which can inhibit the development of gluten. Pastry flour contains less protein, making it suitable for tender baked goods but not for high-rising bread. Cake flour has the lowest protein content, which results in minimal gluten formation, making it ideal for soft, crumbly cakes rather than breads that require a strong rise. Therefore, bread flour is specifically designed to achieve the ideal texture and height in high-rising breads.