Hi CJ. All-purpose flour works beautifully in this recipe. As for the steam, if you're able to put a cast iron pan on the bottom of your oven (below the rack) let that preheat with your oven and add about a cup of boiling cup of water to it right as you put your loaves in the oven. Close it right away to trap as much steam as possible. If this isn't an option, spraying the loaves just before putting them in the oven and then again about 10 minutes into baking time is the best way to go. Annabelle@KAF

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