Ok, you've seen my white loaves before and the photo below is just to show the crumb. Sorry it is blurry, I'm having a bad hand day.
In my white loaves I usually use flour with a protein content of 11.5%. This time around I substituted 17% of the flour with White Wings plain flour at 10% protein. White Wings was the lowest protein flour I could find, even Coles generic was 10.8%.
Mixing in the plain flour reduced, on paper, the protein level of the flour content to about 11.257%, which does not appear to be much. However the tale goes further than the figures would indicate.
As you can see from the photo the crumb structure has not altered noticeably, but the crumb is much softer and moister, and the crust,which is normally crunchy and very chewy, has gone more toward the crunchy with less of the chewy.
Summed up, I see this as an easy way to alter the whole nature of these loaves depending on how I wish to serve them.
Edit. There was a noticeable change in flavour also.