I've read that in the USA, people use bread flour for bread, which supposedly has around 12% protein, with some going over 13%. Now, here in Europe (more precisely, in Croatia), most flours I know are at around 10%. Pizza flour, at most, has 11-12% protein. The standard bread flour (glatko - smooth) has around, if not below, 10% (images here, sadly, aren't allowed). When I make bread in a bread machine, I normally use standard flour, and it turns out mostly just fine. But I am wondering if I am missing out on something. Or are these % are just lost in translation. submitted by /u/KPlusGauda