If there is one single thing for which I owe this forum in general, and Scott123 in particular, my eternal gratitude, it is introducing me to bromated flour. That advice has really made all the difference. And as Scott r points out, bromated flour is very forgiving, but when you get everything right, magic happens.
I have been using the bromated All Trumps, and have found, even with its high protein content, that it produces a slacker dough at a given hydration ratio than does a non-bromated flour. For instance a dough made with All Trumps at 60% hydration with a 30 minute autolyse gives me a dough with the same consistency as one made with Harvest King, with a lower protein content and the same autolyse time, at 65%.
I've been making baguettes as well as pizza, and have noticed that my ideal baguettes, from Can Can Brasserie here in Richmond, VA, are drier than mine. The classic French baguette uses a 60% hydration, which I have been using as well, but they don't use bromated flour, so I suspect I need to cut back to 55-58% to get the same result. I'll post in the appropriate forum after my experiments.
I am also, on Scott123's recommendation in this forum, ordering a bag of GM Full Strength flour today, which has a lower protein content than All Trumps. We will see what happens.
Thank you everyone, again, for your informed postings.