Best panettone flour??

Hello everyone and happy New Year!

This last Christmas I tried to make a panettone for the first time, it didn't go too bad but it didn't go as it was supposed to either. My first mistake was that I used larger molds than the recipe I was looking at so they didn't rise as high as they were supposed to, since I let them rise for too long, the dough was very very soft and I couldn't score the top properly. Still, the crumb was very soft and fluffy. But them it came to my mint that maybe I wasn't using the best flour. I used King Arthur's Bread flour since my brioche with that flour went very well, but I'd like to know your preferences for panettone or other type of dough that needs a high gluten content. If I am not mistaken, this flour I used has 14% protein content, but I know some people go beyond that (also for very high hydration level breads).

Which four would you prefer and where do you buy it?

Thanks a lot! I will not stop until my panettone is big and yummy and fluffy! :D