Hi Renee, using a higher protein flour might well result in the high rise, but less open crumb structure you experienced. This is because a higher protein flour will both develop a stronger gluten network, but also absorb more water than the Bread flour called for. A slightly stiffer dough with a tighter gluten network will still yield an excellent rise, but the airiness will likely be more evenly distributed in smaller, more regular air cells. 

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