Pros and cons of high-gluten flour
I've been operating for several months under the assumption that the higher the protein level in the flour, the better the bread I make would be. I guess I can blame Daniel Leader for this a little bit. But in the past few weeks, I've finally started noticing all the recipes on TFL that call for AP flour, and when I saw Anis Bouabsa's baguette recipe I realized my assumption must be wrong. What I need help understanding is when to use high-gluten flour and when to use AP. I thought that higher gluten levels meant more elasticity, more strength, and a better rise. But if the best baguettes in Paris use AP, I have to be wrong. Right? Help me, please. I'm hopelessly confused.