Thank you. The word strong threw me.

The bread look so delicious. Thank you for sharing this nice recipe😊❤

Thank you sharing this recipe. Great 👍

By no means an expert but two things of issue: 1. Volume measurements with flour will not be as accurate as switching to mass (i.e. grams) since flour can take up different volumes depending on how tightly it is packed (sifted vs unsifted). 2. You mention adding more yeast for all purpose flour to make it work as a bread flour... It would be better to add something like "vital wheat gluten" (in Canada I was able to find it in the local grocery store when I visited) which will be able to bring up the protein level of all purpose to the same level as bread flour (calculation required depending on protein target you want to reach). Also a small (pure) ascorbic acid (vitamin c) can help as well (I have seen it used in Vietnamese Baan Mi buns). Those together can result in capturing more gas in the dough from the yeast that is used. Note: I have seen people squish up vitamin C and use it - but those have other additives - so best to use pure food grade ascorbic acid (not as important as the protein though). I believe that vital wheat gluten and ascorbic acid are the commonly used in some bread conditioners - like Fleischmann’s Bread Booster.