Hi Gretchen, if you're referring to our Italian-Style Flour, this is a relatively low protein flour (8.5%), so isn't really a good substitute for our Bread flour (12.7%), or our Unbleached All-Purpose flour (11.7%). Since lower protein flours not only develop less gluten, but also absorb less liquid than higher protein flours, this recipe could be challenging to make with the Italian-Style Flour. 

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