Baking A Baguette with High Protein Flour
I am learning to bake artisan bread, beginning with the humble french baguette. Recently I chanced upon some very well priced Allinson's Very Strong Bread Flour. Being a novice and not having done my research thoroughly, I bought up 15 kg of the flour, thinking that better and stronger flour would result in a better baguette. After some reading up, I realised that many bakers use all purpose flour instead of strong bread flours. The protein content of the flour that I bought is very high - 13.9g per 100g or 13.9%. I read that many people have been successful with KAF's AP flour which has a protein content of closer to 11.5%.
Has anyone had any success baking artisan breads using flour with such high protein content? Any suggestions or recipes would be greatly appreciated.