Hi Sarah!
Bread flour would make it a little more “airy”, but this is a more “artisan” type of French Bread. You can also try allowing to let it rise longer before baking and that will create an airy loaf of bread. Hope this helps. Thanks for stopping by! Have a great day!
Norine

Hi Amanda!
I completely agree and it always goes against my grain to mix it all together…but some how with this recipe it works. I do have to say I think this is a super forgiving bread recipe and that it allows you to fiddle around with it a bit and still turn out great. I wouldn’t second guess Mr. Blue Eyes. Never. Love him and respect his bread knowledge. So you do what you feel is best. I have made this recipe several ways, including proofing the yeast first and then adding the salt…still turns out. Thanks for sharing. Hope you’ll still give this recipe a try with your adjustments.
Have a Great Week.
Norine

Hi Tennie!!
Of course you didn’t! That’s awesome!!
Thanks so much for sharing. Come back soon.
Norine

Hi Okami!
Great Question. After the dough has risen and you punch the dough down to make into two loaves…instead of making them into two loaves, just roll them into 4 inch rolls and let them rise until almost double in size and then bake at 400° for 15-18 minutes. You could even make them into sub rolls by just making smaller loaves about 4 inches long.
Hope this helps! Thanks for stopping by and visiting. Have a wonderful weekend.
Norine

Hi Sarah,
I just use standard yeast, but you could use quick rise or instant. It’s a very forgiving recipe and makes the best French Bread.
Happy Holidays,
Norine