01
All-Purpose Flour
10.01 cup : 1 cup
Slightly less chewy result; works for most breads
10.0
12 substitutes · avg score 9.6 · High-protein (~12-14%) wheat flour that develops strong gluten networks for chewy, well-risen loaves. Standard choice for yeast breads, pizza dough, and bagels.
Slightly less chewy result; works for most breads
Denser, nuttier flavor; may need more liquid
Fine grind, good for pizza and pasta
Mix 75% semolina with 25% AP flour
Lower gluten; reduce kneading time
Blend 50/50 with AP flour; dense result