That's tricky, since you probably won't have good access to information about the actual protein content of your bread flour. (The protein information in the nutritional panel is rounded quite a lot, so it's not useful for a baker's purposes.) If  you're familiar with the recipe you intend to make, you'll want to work by feel. You should be able to tell if your dough is too loose and sticky (in which case you should add more flour) or too tough or crumbly (in which case you should add more water). Once you know how your flour works in a familiar recipe, you can adjust future recipes accordingly. Best of luck, and happy baking!

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