The primary difference between brown bread flour and white bread flour is the degree to which the wheat grain has been refined.
White bread flour is made from wheat that has been milled to remove the bran and germ, leaving only the endosperm. This produces a flour that is lighter in color, finer in texture, and higher in gluten content, which is essential for creating a good structure in bread.
Brown bread flour, on the other hand, is made from whole wheat that includes the bran and germ, which are rich in fiber, vitamins, and minerals. This results in a darker color and coarser texture compared to white bread flour. Brown bread flour is also lower in gluten, which can make it more difficult to create a well-risen loaf, but it can also produce a denser, more flavorful bread with a nuttier taste.
Overall, the choice between brown and white bread flour depends on personal preference and the type of bread you want to make. If you prefer a lighter, more traditional bread with a higher rise, white bread flour may be the better choice. If you prefer a heartier bread with more texture and flavor, brown bread flour may be a better option.