As an American, I found the protein situation and the whole “Canadian” flour concept bizarre.

In the US, most high quality flours will state their protein percentage reasonably prominently on the label. It’s not particularly hard to buy commercial flour at a fairly wide range of protein levels - 13.5% and even higher protein flours are available and inexpensive. And (lucky for us?) they’re basically all farmed in the US.

But in Europe, the labels seem more interested in ash content and the milling technique, and, at best, the protein can sometimes be inferred from the nutritional information. The last time I shopped for bread flour in Europe, I found a Canadian flour with sort of acceptable protein at a very high price, and I found a Croatian “Pizza” flour that was even better at a lower price.

Do not take American mass-produced sandwich bread as any kind of product that Europeans should wish they had :)