If your bread making experiments have been OK, but not great, it might be because you are using all-purpose flour. Bread flour has more protein than all-purpose which produces more gluten. More gluten results in a chewier bread which will rise more, trapping those desirable air bubbles.
As a home baker, you can still get pretty good results with all-purpose, but it is not difficult to make your own bread flour without having to try to find in stores.
You should be able to find vital wheat gluten in stores, in the health food section; a little goes a long way.
Make your Own Bread Flour
- 1 cup all-purpose flour less 1 1/2 tsp.
- 1 1/2 tsp. vital wheat gluten
- Mix the two ingredients and sift together.