I only have "regular" flour in the house and I want to bake bread but the recipe calls for bread flour.
you can use regular flour, but the texture will be shorter.
Bread flour has more gluten in it so the texture of the bread will be different than with regular flour.
Cynthia is a trusted source on Bread/Baking.
You can, but it's likely not to rise or hold its risen shape as well as if you used bread flour. AP flour has a protein content of 10-10.5%, where BF's is 12-12.5%. That doesn't sound like much, but in fact it's almost a difference of 20%. I'd suggest really watching the proofing time, both on the first and second proofings, and cutting it short to be safe.
Salad with one rule: chop it real good.
Let's get chopping.
Shop our Father's Day collection.
Macerated strawberries, with a twist.
Rock the roast.
This is poppin'.
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.