Hello to every one and a Happy Holliday season.  It seems I have been on this forum forever with posts about Ciabatta Bread and the good luck I have with it. Now I must confess I have a bigger problem.

Regular bread baking has never been a ??? success it seems for what I expect from a good tasting loaf.  Not sure why as I do everything according to the recipe including weights, measurements and scaling.

 Having just spent a quick few days with a baker and learning whatever you could in such a short time was more fun that experience.

 I have a question about flour. I looked at the forum and lot of pro and con plus language that is a little over my head. 

 I am under the impression that for normal baking it makes no difference if you use white unbleached flour instead of bread flour.  by hand years ago i have done a yeast white bread with regular flour

 Seems I am spinning my wheels on this one again.  I go through bread flour quick enough with  bad loaves  and trying to achieve a good loaf to start now with regular off the shelve white flour. It still makes a delicious Ciabatta Bread Any comments.

Thanks such a nice past time to read all the posts at my age. lol

      Bob