Is there an average protein content required for certain hydration levels in dough?

[BAPyessir6]

I am rather new to high hydration doughs. I can make a mean bagel or pretzel or loaf of bread, but I struggle with high hydration sourdough and ciabatta. (I have made a few ciabatta's, but I cannot get the super airy/open crumby. They deflate some, and this is sad to me).

I want to be able to work with these doughs, improve my slap/fold technique, etc. I assume you cannot use, say, 80 percent hydration with all purpose flour, as the dough's protein content isn't strong enough to deal with the kneading required to make the dough nice and open crumby.

Is there info anywhere (or things people have learned) on what protein content is necessary for, say 70-90 percent hydration doughs? Or can you actually use all purpose flour (say average 11 percent protein) to make high hydration doughs? And it's just technique and specific folding technique, knowing the dough, etc?

Or should I rather back down on my hydration levels, and say make baguettes for awhile, or lower hydration ciabatta/sourdough and slowly work up to it (which is, say 80 percent to even 90 percent hydration)?

 

[dragnlaw]

Read over some of the recipes ffrom King Arthur flours. When you find a recipe similar to what you are aiming for, try it. If you still don't get what you want they have a chat line - with a real person at the other end. They have helped me. They are extremely knowledgeable about their craft.