Hard wheat flour will produce acceptable bread over a wider range of
fermentation times than will soft wheat flour.

Question

Quizplus · Accepted Answer

Hard wheat flour has a higher protein content, which gives it a stronger gluten network. This allows it to withstand a wider range of fermentation times without collapsing or becoming too dense, making it more versatile for bread making compared to soft wheat flour, which has lower protein content and is better suited for cakes and pastries.

Hard Wheat Flour Will Produce Acceptable Bread Over a Wider