Best bread in France is Banette bakeries they use this:
https://www.gourmet-versand.com/en/article3584/flour-type-65-wheat-flour-for-bread-banette-france-25-kg.html
Edit: It’s what we call froment but Banette just take it the extra mile.
Found this this school is famous in france the one to go to if you wish to be a baker. Bread Adventures - Learning to Bake at Ecole Banette | Edinburgh Foody
Type 65 is what we call bread flour here, where elsewhere it could be a T55.
Just fired up the smoker. Outdoor temperature -19C…might take a while to come up to stable cooking temperature.
T55 is the common flour found in all supermarkets and if I understand correctly can be a mix of wheats.
Froment is ‘soft’ wheat’ (Blé tendre) it tends to be a lot easier to use in baking and cooking as it is easier to mix (less likely to form ‘lumps’) but the dough is a lot stickier. Great for baguettes and ‘soft’ pizza bases.
Hard wheats like that from the ‘plateau de Vaucluse’ and Italy are much better for the traditional ‘country’ breads (campagne and paysan) having a longer shelf life (mixed with rye flour to increase the gluten and add flavor) and ‘crispy’ thin pizza bases…
I’m no expert but have battled with flours at times, obviously made it all to complicated as my daughter sorted it all out after a few years. 
I believe T55 can have no more than 25% soft wheat content, and in practice will usually have less.
I have gone for T55 because, wih less bran and germ and more refinement, it’s easier to get the bubbly interior in my baguettes. May not be very good for me though.
May branch out later when I’ve perfected it and go for a less refined flour with a higher ash content.
It’s a good all round flour and easy to get hold of. Once you find one that suits you you can keep going back for it (they are not all the same quality). It’s between a good bread flour and a good pastry/croisant flour.
Here’s a thread that might interest a few of you going by the above
Bread is so boring.
Dumplings! 
Now you are talking…
Don’t know if it’s ‘right’ or not, but I’d want the outside of those baguettes slightly less cooked. They look a smidge burned to me.
Stuffed zucchini with pine nut salsa, side of mejedra. Ottalenghi recipe, needed to rebalance away from all the low slow meat cooks (see the Midriff Wobble thread…)
Did you knead to post that?
Yeah? What is it?
it’s a yoghurt based marinated chicken dish…
Did you use chilly powder! We use green chilies; that gives it a distinct white/silver look and a not-that-hot taste. Did you use farm/broiler chicken or local/home-raised chicken?
Wow, that looks yummy. How do you have it? I would have loved to have it with white rice and white onions (topped with black salt and lemon). Absolutely delicious 
Btw, had my first haleem last evening at Paradise. That was delicious too. Hopefully will be able to have it again today evening.
I use both. Green chillies for the taste spice and red chilly powder for the pungency and colour.
And used broiler for this. Country chicken is a different beast which i basically only do andhra style cooking with
