I usually bake breads with bread flour and sometimes French bread flour for European bread or artisan bread (the popular term now) as I normally follow European and Japanese recipes. The idea of baking bread with All-purpose flour has recently come to me after looking up recipes developed in North America. My understanding of French bread flour is the protein of French flour isn't as high as normal bread flour, and I wonder if All-purpose flour is somewhat similar to French flour in terms of level of protein and gluten, as well as the performance? Thanks a lot. betty

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