Hi Richard, you're correct that Martin's version of this recipe (which appears in this blog post) does call for our Unbleached All-Purpose flour. Both our Bread flour and AP flour are good choices for making artisan breads, but notice also that the hydration is reduced to 75% when Martin changes the type of flour used. This is because the higher protein Bread flour will soak up more liquid than AP flour. Maura's recipe for Pain de Campagne has become the standard recipe featured in our videos and subsequent blogs, and this recipe does call for Bread flour. 

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