High-Gluten Spring Wheat flour is what I use for all my sourdoughs, Shannon, and using it tends to make a stretchier, chewier loaf, which is what I want. H-G flour is a step higher in protein than bread flour. Don't know if you are making sourdough, but if so, here's a simple recipe:
300g High-Gluten Flour
Mix the starter and water in a small plastic tub,* add flour and salt, mix until rough. Cover and let sit 10 minutes. Using a wooden spoon, fold the dough from bottom to top around the tub. Cover and let rise until the dough has doubled in volume. At this point, turn it out on your oil-sprayed counter and envelope-fold it. Fold it two or three times, letting it relax between foldings. Each time you fold, it will become easier to handle and will hold its shape better. Now, shape the dough and leave it to rise either on the counter with parchment underneath or in a banneton (or linen-lined colander or bowl). When you can poke your floured finger into the dough and the imprint stays, it's time to bake. Pre-heat the oven to 500F, then turn it down to 460F after you load the bread. There are several options for steaming bread. My fav is covering the bread for the first 20 minutes with a stainless-steel bowl. Total time in the oven will be about 30 minutes. Let the bread brown as much as it can without burning. Don't cut the loaf until it has cooled.
*If you use a small tub (such as a 2-lb yogurt tub, which is what I often use), the dough will half-fill it, and when it doubles, the tub will be full! Cool, eh?
Remember to have fun.
Susan from San Diego
The below loaf has 25g rye flour substituted for 25g of the HG flour: