On Sep 10, 5:47*am, dougcullen > wrote:
> to what extent do higher hydration doughs benefit from a high gluten
> flour?, > 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)?

Doug,
There are limits on dough hydration that seem to be a strong function
of flour protein level and perhaps gluten quality. I make a ciabatta
at 78% hydration with La Romanela high gluten flour (available at
Smart&Final in CA in 25# and 50# bags), with 30% of the flour in the
starter and 2% salt. When I have tried to make that same ciabatta
using Gold Medal Better for Bread flour, I wind up with flour soup (it
is too sloppy for me to handle) and it has been flat every time. And
the difference in protein levels between the two flours is probably
about what you are suggesting (11-12 for Gold Medal and 13-14 for the
La Romanela). Somebody else on this forum may have a different or
more complete answer so take this with a bit of salt until others have
had a chance to contribute their $.02.

Doc