can you use bread flour in place of all purpose flour to make a chocolate cake?”
Bread flour is a high-gluten flour that has very small amounts of malted barley flour and vitamin C or potassium bromate added. The barley flour helps the yeast work, and the other additive increases the elasticity of the gluten and its ability to retain gas as the dough rises and bakes. Bread flour is called for in many bread and pizza crust recipes where you want the loftiness or chewiness that the extra gluten provides. All-purpose flour is made from a blend of high and low gluten wheats, and has a bit less protein than bread flour — 11% or 12% vs. 13% or 14%. You can always substitute all-purpose flour for bread flour, although your results may not be as glorious as you had hoped, but when you try to use bread flour in place of all-purpose it will produce a tough, chewy, disappointing result. A chocolate cake, for instance, made with all-purpose flour will be light and moist, but would be dense and dry made with bread flour. You can make a Chocolate Bread that is wonderfully yummy.
