Thanks for asking Vivian. All of the same things apply when it comes to making the substitution the other way around: all-purpose flour for bread flour. You can expect that the rise won't be quite as strong with all-purpose flour, and the crumb will be slightly more open. There's no need to add vital wheat gluten; save that for your whole wheat bread baking. Just be prepared to adjust the dough with slightly more all-purpose flour if the dough feels slack. Otherwise, go ahead and make the swap. Happy baking! Kye@KAF

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