Some useful stuff Here
Though as you have probably found out home baking isn’t always consistent despite your best efforts, even plant bakeries get odd results from time to time.
As Sandwich said gluten quality is important & sadly just the pure protein number doesn’t always guarantee the quality as the gluten could have been added during process to boost lower quality wheat.
You would be surprised the variance of baking results we get from 300 Tonne runs of flour made with the same variety of wheat from the same farm, this is one area where I’m afraid the Canadians have us beaten, vast prairies of wheat with consistent soil.
The UK’s complicated geology and relative lumpiness makes it hard to get 1000’s of tonnes of wheat the same.
It is worth paying that little bit extra for quality flour IMO