Loaf quality - Flour, Gluten & Protein
So basically I am still figuring my way around Sourdough. I have gotten very good results and I feel like I have understood proper fermentation and all the basic concepts to end up with a good presentable loaf.
What I am trying to figure out at this point is how flour quality can vary the presentation such as ear, open crumb, crust etc.
Am I correct to say that there might be AP flours out there which have better Gluten development then some strong flours? The reason I am saying this is because I am suspecting that high protein does not necessarily mean good gluten development/content.
I have tested this by trying to bake some loafs using Caputo 00 flour(which is excellent for Napoletana pizza) but kept getting flat loafs, as soon as I managed to get some decent Strong Flour my SD loaf improved by far, started getting proper rise/crumb/gas distribution. I have also seen bakes using 11% protein which resulted in an outstanding high rise, perfect ear and open crumb.
The reason I am asking this is that I want to know if the flour can inhibit improvement in better rise/presentation.