The Baker's Hotline

March 7, 2015 at 9:06am

Hi Rudy & Lynn, I think you could use half bread flour and half all purpose, although I would recommend adding 1 tablespoon water per each cup of bread flour substituted, as the higher protein flour will absorb more liquid. And if you are looking for a nice, open crumb, all purpose will be a better choice. Barb@KAF
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