It's funny - I don't know why I buy the unbleached. I guess in my mind, I'm thinking bleach shouldn't be in my bread. But I have no idea how flour is "bleached" - there may be no bleach involved!
It wasn't until Joe got me started baking bread that I knew there was an unbleached. lol I'm not sure if some of his recipes called for unbleached and that's why I started buying it. CRS, you know!
I was too but JoeV set me straight, LOL. I now buy King Arthur unbleached bread flour and Hodgkins Mill whole wheat flour for my breads. I still use plain bleached all purpose flour for everything else.
Edit to my earlier post.... I'm now milling my own wheat and rye flours. I can't sift it well enough to get a white flour, but by putting it into a soaker overnight, and baking with it the next morning, there's no better way to preserve the vitamins