Bread Flour: Hard Wheat Ground on a Quern and Sifted

Bread flour, or strong flour, is flour from hard wheat. Hard wheat holds about 12 to 14 % protein and is rich in gluten, which makes dough stretchy and traps the gas from the yeast, so the loaf rises well. Grind hard wheat berries fine on a quern, sift off the bran, grind the coarse bits again and sift once more. The picture: our diagram, hard wheat to quern to sieve, flour and bran.