I have made this bread many times with great success. Today I tried it with your king Arthur bread flour. The results were good but not as good. Any suggestions... Just stay wi all purpose? Probably, with the higher protein in the bread flour, you didn't adjust the amount of liquid; a higher protein flour absorbs more water. So, your dough was probably drier, which means the loaf probably didn't rise as high, nor have as open a texture - am I right? If you want to use bread flour, try increasing the water by about 1 tablespoon for every 2 cups of flour; that should help. Then again, if you're having success with AP - maybe you'd just want to stick with it? PJH

• Reply