When you're choosing between bread flour and all-purpose flour, the main difference is how much protein they have and how that affects your baking.

1. Protein Content:

   • Bread flour has about 12-14% protein. This helps make more gluten, which gives bread its chewy texture and helps it rise better.
   • All-purpose flour has about 10-12% protein. It’s great for many different types of baking, but it won't make your bread as strong or chewy.

2. When to Use Each:

   • Use bread flour for:
     • Artisan breads
     • Bagels
     • Pizza dough
   • Use all-purpose flour for:
     • Cookies
     • Muffins
     • Pancakes

So, if you're making bread, pick bread flour for that perfect chewy bite!