French bread with 00 Flour

I made some dough with Granoro brand Farina 00, obtained from Anne at Kitchen Conservatory.  I started out intending to make pizza dough, but the hydration ended up lower than I normally use--I didn't measure it, but the dough ball was firm even at room temperature, so probably around 62-3%.  Instead of using it for pizza I decided to take advantage of its stiffness and make some batards.  The crust came out much crispier than what you get with AP flour.  In pizza crust, you can notice some difference in crispness compared to AP, but it isn't huge.  Here, it was huge.  You can see that the bread had a fine crumb structure consistent with the low hydration level.