Bread must use high-gluten flour, which can support bread organization and make bread more chewy. If some bread doesn't need strong toughness and fluffy feeling like toast, but needs soft taste, you can add some low-gluten flour appropriately, which can reduce the toughness of bread and make the bread taste softer when the basic gluten can be formed. For example, it is good to make soft European bread with cherry blossom Japanese bread flour and a small amount of Meimei low-gluten flour.