Hi Matthew, many of our bread recipes call for our unbleached all-purpose flour because that flour is high enough in protein to work well in bread recipes, and is a little easier to find at your local grocery store. However, as this blog post points out, you can easily substitute our bread flour into most of our bread recipes 1:1 for our unbleached all-purpose flour. If need be you can drizzle in a little more liquid, since bread flour is a bit more absorbent than all-purpose flour. Aim for a soft, supple dough. 

• Reply