That's right, Macey, you'll end up with a slightly chewier loaf. Bread flour has a slightly higher protein content than all-purpose flour, about 12.7%, and 11.7% respectively. This will make for a chewier end result as well as cause the flour to absorb more liquid. When using bread flour in place of all-purpose, we recommend increasing the liquid by 2 teaspoons per cup of flour substituted. We hope this helps and happy baking!

• Reply