What happens if you use all purpose flour instead of bread flour?

All purpose flour and bread flour are both composed of wheat. Where they differ is in the protein content. Bread flour contains more protein therefore more gluten.

Gluten is a protein that is responsible for the elastic texture in breads and other baked goods. When water is added to flour, the gluten proteins form a network that traps the carbon dioxide gas produced during the yeast fermentation process. This network of gluten gives bread dough its structure and allows it to rise.

If you use all purpose flour instead of bread flour, the gluten network won't be as strong and the dough won't be able to rise as much. The resulting bread will be denser and have a finer crumb than bread made with bread flour. All purpose flour can also be used to make bread but the results will be slightly different. All purpose flour is typically used for making cakes, cookies, and other pastries.

Some tips for using all purpose flour instead of bread flour in bread recipes include:

- Adding vital wheat gluten to the all-purpose flour to increase the protein content.

- Using a longer kneading time to help develop the gluten network.

- Letting the dough rise for a longer time to allow the gluten more time to develop.

- Baking the bread at a lower temperature to prevent it from over browning.