Flour?

I've been trying to find the right flour to use and i'm starting to see that the higher the protein the better your bread turns out. I don't have many many options where I am, but we do have a flour called Tavolini and it's a 14% protein flour. Does anyone else use this kind of flour or just a higher protein like this one? I've only ever used King Aurthurs and it's 13.3% so it's not too big of a difference really.