It's been a couple of years since I last posted in this franken-thread, but I believe my larger point was along the same lines as yours. That is, you don't need special "bread" flour to make the kind of artisanal, European-style loaves using the the same methods, equipment, and techniques which most of us use.
Speaking of forever, it's been years and years and years since I've baked anything but pastry and biscuits with any kind of Southern flour at all. If you get the same structure using the same methods, with White Lily AP and White Lily Bread flours, that's good to know. I'm not sure where the rubber meets the road for the minimum percentage of protein to make open-structured loaves with ordinary kneading techniques; but I believe it's somewhere very close to that in the kind of soft flour which passes for AP in some parts of the south.
The bottom line remains: Whatever works.