what type of flour is used--bleached or unbleached all-purpose?

So I tried one experiment to confirm this (a dough of 40g flour, 15g. salted butter, 1 1/4tsp. water, rolled to 5/32" and baked at 375 for 35 min., one with King Arthur AP flour (11.7%) and one with Gold Medal bleached AP)- the King Arthur sample appeared slightly browner, but I guess it's not inconceivable that I switched my labels somewhere along the way. I want to try some more tests, and probably will someday- it's a bit past baking season for me- but I wondered if anyone had any experience of side by side trials that would indicate how this effects finished products.

Apparently no one knows- bleached would seem to be the choice as far as shortness, but I'm curious as to why it would brown faster.