I am currently trying to make baguettes using the recipe from the Bread Bible which calls for All Purpose King Arthur European Style Artisan Flour, which doesn't appear to exist anymore. I used Gold Medal all purpose flour the first time and actually produced a pretty tasty baguette. On my second attempt I used Gold Medal Bread Flour and my baguettes came out very very chewy. I am fairly new to bread baking and every recipe I have tried so far called for either all bread flour, or majority bread flour. So what is the proper substitution for King Arthur European Style Artisan Flour and why would bread flour make this particular recipe so chewy to the point of rubbery?

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