all purpose flour will have a lower gluten content than bread flour. It's the gluten that glues the bread together, so the stronger the flour, the more gluten it's got, the less fluffy the bread should, theoretically, be.
If it's yeast cooking, the amount of rises and kneading you do makes a difference as well, but try a stronger flour first.
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timeasmymeasure
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Date: 2010-03-21 01:47 am (UTC)If it's yeast cooking, the amount of rises and kneading you do makes a difference as well, but try a stronger flour first.