Wheat types

[Tartar Horde]

Thanks for input folks, what I'm trying to get at is quality of flour regarding wheat types. For instance when I buy some Italian/French bread, you know the taste I'm talking about, why doesn't flour I buy make the same tasting bread? does the flour that makes French sticks or Ciabatta's come from a different type of wheat that we don't grow here or is it all the same. The deeper I go into this I realise there can be a world of difference in seed types.