Hi again,
can anyone suggests types of bread that can be made with high protein flour?
such as 13.5% and 68% absorption rate.
Thanks

What is commonly known as Italian Bread in the states is something like French Bread but typically softer. The dough typically contains some olive oil and dairy to soften things up, and instead of steaming the oven to maximize crust you brush the crust with water before placing it in the oven which keeps it softer and chewier. It is the perfect spongy bread for mopping up pasta sauces, and quite good on its own.

I still don't quite have Ciabatta down, but I came pretty close today using the Ciabatta with Poolish recipe from Jeffrey Hamelman's book Bread: A Baker's Book of Techniques and Recipes.