why so many bread recipes with AP flour?
Hi, I'm new here. I love this website, it has help me come such a long ways with my bread making. I have been under the impression that you must use "bread" flour to make good bread because of the higher protein content, for better gluten and better texture. That's what I've been after, a good texture (nice soft and stretchy bread). However I see so many recipes with beautiful pictures of breads made with AP flour, why? These breads were obviously made by very talented bakers and they are practically all calling for AP flour??! So why so many bread recipes made with AP? What does it do to the bread that is better than bread flour?