question about high extraction flour
I have been reading about high extraction flour on this forum and I want to make Thom Leonard's country french, but I have a question. In the book "artisan baking" it tells of a way to make a kind of pseudo high extraction flour by sifting whole wheat, but in "the bread bible" RLB talks about reduced bran flour. It sounds similar and she states one way of getting reduced bran flour is to sift whole wheat, but another way is to add wheat germ and bran to bread flour. My question is, is reduced bran, and high extraction in fact the same. I added bran and germ to white flour and I really liked the texture of the big flakes of wheat bran. I just want to make sure they are about the same so I don't get bad results.
thank you in advance.