Hi Peter, many of our bread recipes call for our Unbleached All-Purpose flour because it is high enough in protein (11.7%) to work in most bread recipes, and is a little easier to find at most grocery stores. If you'd prefer to use our Bread flour  (12.7%) in this recipe it will work fine, although you may find you need to add a little more water, since the higher the protein percentage of the flour, the more liquid the flour will absorb. Feel free to add up to 2-3 tablespoons extra water, as needed, in order to produce a soft, supple dough. 

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