to what extent do higher hydration doughs benefit from a high gluten
flour?, either as a percentage of the total flour mix, or as the sole
flour being used. i've worked in a bakery that used HG flour for
almost all their breads.

can you compare a well hydrated dough using standard bread flour (say
11.5 - 12% protein), to a higher hydration dough with a hi g flour (13
- 14 % protein)?

are they the same in terms of strength and extensibility since more
gluten = more water absorption?

thanks,

doug