French bakers use different flours depending on the type of bread they’re making. For example, they use different flours for baguettes and croissants. For baguettes, many French bakers use Type 55, or T55 flour, which you can purchase online. One thing to know is that much of the flour we buy in the US comes from wheat made in Canada, and it has a higher gluten content than the flour used in France. That means that French bread is softer. For the French bread we’re making today, all purpose flour is what we want, rather than bread flour, which has a higher gluten content.