Hi Joan, You could use bread flour if that's what you have on hand, you just need to know that it has a higher protein level so more liquid is needed. Too much protein in the dough can make the bread heavier than you'd like as well. For the open texture like artisan breads, you'll have a different flour/water ratio. Check out some of the rustic whole grain bread recipes on our site, you'll see that those with the open crumb structure are wetter doughs with more liquids. Best, MJ

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