Hamelman's "Bread Flour" vs "High-Gluten Flour"
I've been reading Hamelman's "Bread" book and am seeing that many of his recipies call for "Bread Flour", some for "High-Gluten Flour", and some for both. Since my local market calls their flour "High-Gluten Bread Flour", I'm not exactly sure what I should be using if his recipe calls for "Bread Flour". Does anyone know what protein content he means by "Bread Flour"? I cannot find that in the book. The flours I have in my cupboard now are Gold Medal All-Purpose Unbleached, which I believe to be about 10.5% protein, and Gold Medal Bread Flour, which I believe to be about 11.8% protein. These numbers may be wrong though as that is just what I could find on forums. I've also seen a flour at my market called "ConAgra Mills King Midas Special" which was labeled as an all-purpose flour but I've read that it is 12.6% protein. Any opinions for what I should be using for Hamelman's recipes? Thanks.