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Not your standard loaf, no. The reason that bread flour is called strong flour (or at least it is in the UK) is because it contains a lot of gluten. Gluten is the protein that holds the whole thing together when bread rises. If you don't have much gluten then your bread can't hold it's shape when it rises and will collapse. The end result is still edible, but not light and fluffy like the inside of a loaf should be, instead it will be dense and chewy. Not ideal for Sandwiches!

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15y ago

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