Different types of flour can really change how well bread rises because they have different amounts of protein, gluten strength, and how much water they can take in.

Key Factors:

• Protein Content:
  • All-purpose flour: about 10-12%
  • Bread flour: about 12-14%
  • Whole wheat flour: about 13-15%

Flours with more protein usually help develop better gluten. This can help the bread rise more effectively.

• Moisture Absorption:
  • Whole wheat flour can soak up more water—up to 5-10% more—than white flour. This impacts how hydrated the dough is and how long it needs to proof.

Proofing Conditions:

• Temperature:

  • The best temperature for proofing bread is between 75°F and 80°F.

• Time:

  • If the flour has a higher protein content, the proofing time can be shorter by about 10-20%. Stronger gluten networks help trap gas better, which helps the bread rise faster.