Two recipes two ways

Two recipes baked in two different vessels:

First recipe was farmhouse on Boone:
750g AP flour
200g ww flour
650g water
200 starter
20g salt

Added golden raisins and cinnamon eyeballed amount. 71.25% hydration with starter included

Second recipe was Grant bakes but ran out of BF so ended up as:
400g bread flour
300g AP
200g WW flour
600g water
200g starter
20g salt
69.87% hydration with starter added

Now, two were done in loaf pans covered with another loaf pan and 2 in Dutch ovens. Preheat to 500. Kick down to 475. Bake with lid 20 minutes. Without lid 20 minutes.

I think the biggest difference here is the fact that bread flour was added to one and not the other. Even if it was a small amount. It was fun to try out some lower hydration recipes as I’m used to Tartine style bread. I would be curious what the different would be with ALL bread flour vs ALL all purpose.

Crumb pictures show the raisin bread that had no bread flour on left and plain with Bread flour on right. Lots of variables happening here, I know.

Does anyone have better results with AP flour? I see these IG people using AP and I just don’t get those same results with it.