Best flours for particular breads?


Im using a strong bakers flour for most of my breads but I remember reading that baguettes are made with medium/soft "all purpose" flour for subtler flavour and better crunch. Im guessing a little more starch and a little less gluten makes it less chewy/stretchy and more the classic crispy baguette.

Does anyone know if there are standards for particular particular flours for particular bread types? Sourdough over all does lend itself to chewy savorie types I think, just curious :)


This is my most recent effort with a really wet ciabatta type dough.