Artisan bread is so much more about technique than the flour you use.
Don't misunderstand, as good flour will make better bread, but you can make a very good artisan bread with regular flour and a great technique.
One of the keys relates to how much yeast baking you do.
The more you do, the more yeast and wild yeast will be in you kitchen air, greatly enhancing your bread results.
The second element to consider is the humidity of your oven. Though not required, high humidity in the oven will help with crust formation.
For some of the best recipes (but very elaborate) see Nancy Silverton's book:
Amazon.com: Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur: Books: Nancy Silverton