We've tried farine complète from 2 different mills, not sure what number they were. I'm convinced that french wheat is low in gluten compared with english, or especially canadian.
I'ts a matter of taste really - we like soft almost moist bread, whether white or brown, and the french seem to like something they can get their teeth into.
I sometimes use Farine brioche flour which is french flour with added gluten, and that gives a result more to our taste.
My neighbour gives me the leftover bread from school lunches for our hens, and they're like concrete, I have to soak them in water before the hens can cope.
Apologies for the thread drift - french bread is one of my obsessions.