High protein content is typical of which type of flour?

Bread flour is characterized by its high protein content, typically ranging from 12% to 14%. The elevated levels of protein, particularly gluten, make it ideal for bread-making, as it gives the dough the strength and elasticity needed to rise well and create a chewy texture in the final product. The higher protein content allows for better gluten development, essential for trapping the gases produced during fermentation, which contributes to the structure and volume of the bread.

In contrast, cake flour has a lower protein content (around 7% to 9%), which results in a softer, more tender crumb that is desirable for cakes and pastries. All-purpose flour falls in between, generally containing about 10% to 12% protein, making it versatile but not specialized for bread-making. Pastry flour, with a protein content lower than all-purpose flour, is designed for tender baked goods like pastries and cookies, not for bread. Thus, the distinct features of bread flour, primarily its high protein content, make it the correct answer for this question.