Can I use plain flour as a substitute for strong white bread flour when making french stick?
no as the gluten content would not be high enough when you make bread what happens is that you first make a dough and then you knead it so that the dough becomes stretchy like elastic that’s is the gluten in the flour and allows the bread to rise and be of the right texture if you try and use plain flour the dough would just be too tight and as such not be nice to eat it would not have the texture that you would associate with bread as when you knead the dough instead of getting that elasticity texture you would just get a tough pastry instead and would be rubbish you just would not want to eat it but please do try it so that you would see how bad it is
