my bread is too fluffy and light
the last two times I made ciabatta, it came out really pillow like. it just felt way too light...weight wise. I used a 75 percent hydration and formed it into boules. then let it proof for about an hour and baked it. When it comes out it is nice and brown, but the crust is really thin. I get a good hole structure but when I cut it or toutch it, it seems really springy. I used gold medal harvest blend for it, should I use a higher protine flour? do you think thats the problem?