Untreated, unbleached white flour vs Alberta Red Wheat flour?

I was making Baguette Normal/Everyday Parisian bread from Daniel Readers book and I used ARW flour instead of what it asked for. I was happy with the result, nice open crumb, beautiful crust. I'm wondering if that recipe would benefit from always using ARW or would I get the same or better results with an untreated, unbleached white flour? Tell me your thoughts!