I want to make arlettes, which require a wafer thin crunchy texture with its puff pastry dough, and the dough recipe calls for bread flour. Our local grocery store doesn't carry bread flour, so we settled for all-purpose. Would my arlettes turn out ok if we used all-purpose instead of bread flour? (Would they be more chewy, etc? Just a reminder-this is making puff pastry dough.)

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