Mel,
JDP's sponge method works (make sure you have an extra large bowl to contain the rising dough - have you ever seen the '50's movie "The Blob").
I use a flourless sponge method form Shirley Coriherr's book "Cookwise".
The night before you plan to make bread, pour 1/2 cup of warm water into a cup and stir in 1 pkg. (or a tablespoon) of active dry yeast. Just let it stand on your counter until the next day. Substitute it for 1/2 cup of the liquid in the recipe. The yeast does it's thing without climbing out of the container. This is to enhance flavor. The yeast makes CO2, and alcohol until it just about kills itself (hic!), and then the everpresent acetobacter bacteria (don't worry, theyre there) turns some of the alcohol into vinegar, thus enhancing the flavor. You should probably add more yeast when mixing up the bread, as most of the first batch are now lazy drunks
, and it will rise very slowly if no more is added. But, if you have the time, try it without. Even more flavor. This is why sourdough bread tastes so good.
As to bread flour, the extra protein makes for more gluten, when it's kneaded, and smaller holes, and a lighter loaf. The breads I've made with AP tend to be heavier. Sometimes a good thing, but not for baguettes.