Newbie making Baguettes

I am a long-time home pizza dough maker.  I just bought the Ooni spiral mixer.    I am enjoying my new mixer so much I decided I would branch out and try my hand making baguettes.   

I have made 5 batches now and am continuously learning from my dumb mistakes.  My first attempt was fairly decent; my girlfriend is French and my resident taster and expert.   My second batch didn't brown up and I assume I let the dough proof too long and didn't have enough sugars left.  My first four bakes were with 100% KA all purpose.  My last I used bread flour.  I was very surprised at the difference; my bread flour loaves were much lighter puffed up more, have a more hollow sounding .  Whereas my all-purpose loaves were denser, chewier a little more rustic.   My girlfriend said the bread flour was closer to the French style she grew up with.  I however, myself I liked the all-purpose better. I can't say if the bread flour baguettes were lighter because I proofed it more or if it was the flour.  I picked up a copy of Peter Reinhart's book and his recipe is 50% each.     

My hydration is 70%.  .4 Caputo ADY, starting with a 20% poolish. I mix with the Ooni,  very slow to mix everything together, rest, medium speed 120 for 3 minutes, rest and one more mix for 3 minutes at 135 rpm.   Then I let it rise to about 70% and then into the fridge overnight, warm up and start working the dough when the total has risen 100% maybe a little more this time.

What is your take on these two flours and how they affect the texture?

thanks

Ken