The French have always used local wheat. It is low in protein. Protein when mixed with water forms gluten. Gluten is like chewing gum and is unique in wheat. It allows the gas generated by the yeast to be trapped in bubbles. The stronger the wheat the smaller the bubbles. The English have historically, because of the Empire imported wheat from India, Australia, South Americas, America and Canada. These wheats are strong in protein allowing English bakers to make small bubbles. It also allows more water to be added, if you then add a bit of fat, it allows the loaf to last for longer. Traditional French bread is made with only flour, yeast and water. It goes stale very quickly. English wheat has been bred to be much stronger over the last 60 years. You can revive bread by reheating it in a hot oven for 3 minutes.