Protein level in Flour
I've just discovered that Sainsburys in the UK produce a Canadian high protein level flour (around 15%) which is much higher than my normal flour (around 11-12%). My latest loaf, using this new to me higher protein flour seems to have much more lift - the crumb (sorry, no photos, it got eaten already!) rises upwards towards the crust noticeably and the texture seems (or is this my imagination?) softer. Is any of this related to the protein level? I bake the same recipe, a basic sourdough, with white flour, 44% starter (100% hydration), and 66/68% water/
Do any of you have any thoughts?