I don't get it. I must have got a bad batch of this stuff because I'd bet money that what I got doesn't have anywhere near 11.4% protein.
I tried two batches of pizza dough with it. Despite a long autolyse and twice the kneading that I normally do with the KA and by hand, I got very little noticeable gluten development. I have made pizza dough with GMAP flour and got much better gluten development.
I even tried to make a loaf of bread in the bread machine with the B&C and was disappointed with the crumb.
The bag that I have is worthless IMO, other than maybe as bench flour..