We're glad you're enjoying the blog, Paula! Using Bread Flour instead of All-Purpose Flour (or vice versa) can have a small effect on the rise and texture of the final product, but we typically find that the two can be used relatively interchangeably in bread. One thing to keep in mind is that Bread Flour, with a higher protein content, typically absorbs a bit more liquid than All-Purpose Flour, so swapping out flours may mean a slight adjustment in the amount of liquid needed to reach the desired dough consistency. You can read more about the way these flours stack up side by side in this blog article. Since this recipe is on the larger side, we would recommend allowing it to rise outside of your machine, and then proceeding with shaping and baking in a conventional oven. Mollie@KAF

• Reply