Here's my first loaf using Bay State Milling's Bouncer. (Premium high gluten flour made from the finest high-protein spring wheat.) Smiling nicely, isn't it?
Dough made with this flour felt softer than with the GM All Trumps I've been using, and less stretchy. I was worried that my usual 70% hydration would be too high, but I don't think it was. The crust seemed a bit thicker and, boy, did it sing when it came out of the oven!
There was no real reason to switch from All Trumps to Bouncer; I just wanted to try out different flours.
Thanks for looking!