High protein bread flour vs all-purpose flour
I had looked at a website called "The Artisan" (I think that many may have stumbled upon this link: http://home.earthlink.net/~ggda/index.html) that specializes on rustic Italian bread. It is really comprehensive. However, one of the points that they make is that all-purpose flour is really more appropriate for rustic Italian bread that the high-protein bread flours. I've only made bread using high-protein flour (well, except for the Christmas stollen that I make). Do any of you regularly use all-purpose flour for rustic bread making?
P.S. I tried a quick search of the archives of this Forum to see if this was discussed before, so if this an old topic just redirect me to that past discussion.