hi doc,

thanks for your response!
yes more gluten = more ability to absorb water. what i'm wondering is,
to what degree would you end up with an equivalent dough if you mixed
up a less hydrated dough using the gold medal flour. some say to make
ciabatta, you can use AP flour with a long rise and multiple folds to
built up strength...





>
> 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