What is the difference between Canadian bread flour and strong bread flour in UK?

Canadian bread flour typically has a higher protein content, often around 13-15%, which contributes to stronger gluten development, making it ideal for chewy breads like bagels and artisanal loaves. In contrast, UK strong bread flour usually has a protein content of around 11-13%, which is suitable for a variety of bread types but may not achieve the same level of chewiness as Canadian flour. Additionally, Canadian flour may be milled from different wheat varieties, influencing its baking properties and flavor.