Hi Bea, our Unbleached All-Purpose Flour is made from hard wheat and is definitely a strong enough flour for this recipe (11.7% protein), but if you wanted to substitute our Bread Flour, which has a protein percentage of 12.7%, that would also be a suitable choice.  Keep in mind that higher protein flours tend to absorb more water, so you may need to add 2-3 tablespoons extra liquid to adjust for this higher rate of absorption when subsituting Bread Flour for the All-Purpose. 

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