Your question is vague. It depends on which artisan style, what type of bread, how much bran you want, and what formula you are using.
Are you looking for a specific milling company? Or a certain type of flour specification?
Which cookbook/baker are you looking at or following?
In the end, "best" is a matter of matching the flour specifications/performance to your baking goals, and your personal preferences for the taste and structure of the product.
The easiest way is to follow the example and recommendations of whatever baker or author who you want to emulate.
If you are designing your own formulas, then all bets are off, and there are no guarantees, and you just have to experiment via trial and error.
Your question is vague. It depends on which artisan style, what type of bread, how much bran you want, and what formula you are using.
Are you looking for a specific milling company? Or a certain type of flour specification?
Which cookbook/baker are you looking at or following?
In the end, "best" is a matter of matching the flour specifications/performance to your baking goals, and your personal preferences for the taste and structure of the product.
The easiest way is to follow the example and recommendations of whatever baker or author who you want to emulate.
If you are designing your own formulas, then all bets are off, and there are no guarantees, and you just have to experiment via trial and error.