Michiel, the higher protein flour does provide more structure to your loaf, which can lead to a better rise, but the crumb has a tendency to be more closed because the dough is stronger. You could certainly use the 10% flour for a more open crumb, but there may come a point where you need a bit more structure, so adding some higher protein flour may help. You need enough structure to keep the bread from completely flattening out, but not so much that the dough seems very tight. Barb

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