Using bleached AP flour (question)
I was wondering if it's AT ALL possible to get an airy light crumb with large holes using a bleached all purpose flour. Where I live, it is extremely difficult and expensive to acquire bread flour or any high gluten or unbleached flour, and the ONLY time I made bread with large holes was when I used bread flour. So I was wondering if that was coincidental or there's a science behind it. I know that gluten helps strengthen the dough and "trap" air bubbles, so is it possible to do that with a bleached 11.5% protein flour?