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Superfine flour should not be used in place of bread flour. Bread flour is made from "hard" wheat that has been bred to have the high gluten content that makes proper bread.
It is bread flour.
"Baking flour" is not a familiar designation. "Bread flour" has more gluten than "all-purpose" flour, and is the best choice for bread, but "all-purpose" flour is perfectly acceptable and should produce a successful bread dough. "Cake flour" has less gluten, and is formulated for cakes and other products where a tender crumb is desired. Breads made with cake flour might not rise properly.
In general, yes.
In most cases plain flour is identical to all-purpose flour. All-purpose flour may be used to bake bread or pastries, whereas pastry flour has a low percentage of gluten and bread flour has a high percentage of gluten. Plain, or all-purpose flour has a medium percentage of gluten.
not same
Yes. All-purpose flour and unbleached flour are usually the same thing. Just be sure that the package doesn't say something like 'self rising', 'bread flour', or 'cake flour' - those ARE NOT all-purpose flour.
yes Bread flour only varies from all purpose flour based on protein content. This causes a slightly heavier dough. It can still be used for any product asking for all purpose flour, but you may notice a slight difference in texture. To see more detail about the difference between many types of flour (including all purpose and bread) check out the link below. http://www.recipezaar.com/library/getentry.zsp?id=64
All purpose flour is your "baseline" flour--it's wheat that's been dehulled, ground and fortified. Cake flour is ground finer than all purpose flour. Cakes have a very fine texture you can't really get from all purpose flour, because all-purpose flour's particles are larger. Bread flour has more gluten in it, which gives you a more substantial bread.
All purpose. You have to have the gluten in it to give bread structure.
Cake flour has less gluten than bread flour, but it does contain a significant amount of gluten. While these estimates should not be taken as authoritative, cake flour contains roughly 6 - 8% protein (gluten) compared to about 11% in all-purpose flour, and about 14% in bread flour.
Can you? Yes. Should you? No. For best results, all the ingredients for baking bread should be at room temperature unless otherwise specified in the recipe. Having ingredients too cold can cause the bread to not rise sufficiently, which will give you dense and tough bread.