Using "Hi-Gluten" Flour for Bread
Does anyone have experience with (or scientific insight into) baking bread with "Hi-Gluten" flour that has a protein content of 14% or more (Sir Lancelot, All Trumps, etc.)? How does it compare to using bread flour with 12-13% protein?
How will it affect the oven spring, structure, and texture of the resulting bread? I'm aware this type of flour is typically used for making chewier bagels; will this extra protein result in a loaf that is too tough?