Lets assume you are right. I don't agree, but we only bake somewhere between 4-7 loaves a week of baguettes and boules and have for 9 months, so what do I know? We do that using a biga/poolish method with a minimal amount of yeast, approximately 3/4 tsp. per pound of flour.
If I was in the USA and I wanted to approximate OO flour, I'd mix unbleached a/p and soft as silk cake flour to get the gluten/protein content to where it should be. the typical a/p is about 11%. (that I used), the soft as silk cake flour is less and is finer. .
So again I ask if someone wants to approximate 00, why would you want high protein bread flour?