Bread
Bread. The stuff of life.

Here's some things you may not know about flour types (unless you read Wikipedia, which is where I stole it from):
Ash Protein Wheat flour type
US German French Italian
~0.4% ~9% pastry flour 405 40 00
~0.55% ~11% all-purpose flour 550 55 0
~0.8% ~14% high gluten (strong) flour 812 80 1
~1% ~15% first clear flour 1050 110 2
>1.5% ~13% white whole wheat 1600 150 Farina integrale di grano tenero