Peggy, the bread flour tends to lend a bit more rise to your loaves, but honestly, in this case, there's not a lot of difference. I tend to reserve bread flour for combining with partially whole-grain loaves, to give their rise extra "pop." If you read the tips at the end of the recipe, you'll see what I say about using bread flour in these baguettes. SO glad your troops love the results of your bakealongs! PJH

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