I realize this is an odd question, given that this is a KAF forum, but I live in India (where I have been unable to find KAF) and can only find a sort of ap flour called maida (which I understand has protein somewhere between true ap and cake flour). Like others, I am finding that this loaf is very tasty and has a great crust, but my crumb is dense and not hole-y. Could I compensate for the low protein by letting it rise longer or using more yeast? Or am I doomed to cake-y bread? Thanks! If you could get your hands on some vital wheat gluten, you would find that it would add to the structure of your bread. You do not need to increase the amount of yeast you are using, but increasing the fermentation time might be helpful in opening the crumb structure. ~Amy

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