Hi PJ - I love this recipe and have been using it for several weeks. Sometimes the bread texture seemed slightly moist, and I thought I was overproofing it, so I left it out for about 4 hours then refrigerated it overnight for the rest of the initial bulk fermentation. Now, several weeks later, I finally noticed that the recipe was for "bread flour" and I had been using "all purpose flour" since that was what the previous recipes had utilized. How will using bread flour instead of all purpose flour change this recipe?

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