I wanted to demonstrate how the flour's protein content changes the dough completely.
I am not encouraging you to push the hydration level! I would not attempt this sort of crazy hydration with a lower protein flour. And when I get better results with lower hydration, why do I have to? Please read on.

Your flour choice affects the bake significantly.

You cannot just pick a random recipe and use whatever flour you have in hand. If you cannot get hold of the same flour specified in the recipe, it is up to you to figure out what hydration ratio is most suitable for your flour. You might have to bake a few times to fine-tune.

(I know the protein percentage is NOT the only factor to determine the baking quality of flour. The composition of the protein is important. But, this is often the only information we can obtain as a consumer in Australia. And I am only talking about modern wheat.)

Now, have you seen my previous video with 14% protein flour? This time, the protein percentage of the flour was approximately 15%.
I did not go and get 15% protein flour. Instead, I used Vital gluten flour to bump up the protein ratio.

The base flour was 10.5% protein, Plain flour.
I used Kiallara Pure Foods Organic Unbleached Plain flour. I replaced 7% of the total flour weight with Vital gluten flour which had a protein content of 75%.

Previously, I used Caputo Manitoba Oro with 14% protein for a 100% hydration dough. This 15% protein dough was significantly more stable.

The recipe:
500g flour in total (465g Plain + 35g Vital Gluten flour)
500g water
100g levain (100% hydration)
10g salt

After merely 2 hours, the dough was cohesive. It was no longer sticking to the container. The dough was silky and smooth and was quite beautiful to work with.
I shaped it after 4.5 hours of bulk fermentation. The final dough temperature was 26C.
It is always a struggle to shape this kind of dough. One of the followers, a professional baker, told me that I should not put it on the benchtop. Instead, I should just fold it in the container and transfer it straight into a floured banneton. What a great idea! Thank you.

The dough went into the fridge overnight and I froze it for 45 mins before baking. It kept its shape a lot better than the previous dough. (But, look how wet the banneton got… I am going to wreck this banneton if I keep doing this. This is going to be the last. )

The dough was easier to score (than 14%) and it baked up a lot taller but still there was no ear, though.

The crumb was very moist. The mouth feel of the crumb was like a spongy buttermilk pancake. The moisture settled by the next day and it was no longer sticky when I sliced it. It made a lovely toast, too.

But, I do not have to do this when I can bake a beautiful loaf with low hydration with low-protein flour!! Please check out the end of the video. The flour was the same but it was 10.5% protein as it was.

Recipe:
500g Kialla Pure Organics Unbleached Plain Flour (10.5% protein)
350g water (70% hydration)
100g levain
10g salt

I love how it gets a good oven spring, a big belly and a lovely moist crumb. I really like this sort of tender crumb. It is custardy. (I do not like dry crumb. To each their own, right? )

To me, this is a lot better bake than the 100% hydration loaf. There is absolutely no need to put more water than necessary.

What do you think?


I might add unless you are using straight Organic flour, most flour 'products' are blended and formulated for better performance. Check the label of your flour bag. You will be surprised.

And lastly, please do not compare your bread to other people's. Find your own best with your own flour.