More to the point, the ciabatta depends for its production on modern breadmaking techniques, chief among them high-hydration doughs. And in order to pull off high hydration doughs you need “strong” modern flours with very high gluten and protein levels. And for the most part, even in Italy, those flours have to be imported.
I think this is a bit overstating the change: 11% protein (they don't indicate a W factor but it's pretty low) is what I have in my pantry and you can absolutely bake ciabattas with it.
Yes, but when done in industrial (or store) setting they use processes that go faster than what you use at home. Those processes needs the extra protein.
That actually makes no sense. This article disputes this claim as well.
Also you can certainly make a high hydration dough with 11% protein flour but it'll probably be mediocre at best. I highly doubt it'll be worth the effort you'd need to put into it versus a higher protein flour.
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I think this is a bit overstating the change: 11% protein (they don't indicate a W factor but it's pretty low) is what I have in my pantry and you can absolutely bake ciabattas with it.
Yes, but when done in industrial (or store) setting they use processes that go faster than what you use at home. Those processes needs the extra protein.
That actually makes no sense. This article disputes this claim as well.
Also you can certainly make a high hydration dough with 11% protein flour but it'll probably be mediocre at best. I highly doubt it'll be worth the effort you'd need to put into it versus a higher protein flour.
ah, that makes sense, thanks