Can medium gluten flour be the same as high extraction flour?
Longtime fan of this site but this is my first time posting. My question is regarding Tartine 3. In the book there is an explanation of medium gluten flour and high extraction flour. For anyone not familiar with the books, they define medium gluten as 11-12% and high extraction as around 85%. Can they overlap and be the same thing? This may be a detail obsessive question, as I understand Chad Robertson is detail obsessive, but can my medium gluten flour also be my high extraction flour?
An example recipe calls for, among other ingredients:
450 g medium gluten flour
250 high extraction wheat
I have a local miller that has an a 12% gluten, 80% extraction wheat flour that I use for bread typically. So if I'm using that trusted, high extraction, medium protein flour, couldn't I consolidate that recipe into 700 g of my usual bread flour? Am I missing a detail that would clarify all of this?