Hi there,

I was looking through some things and noticed that King Arthur's Artisan flour states it's lower protein models European flours and is better for hearth breads. The Artisan is around 11.3% and the Type 65 is 12% protein. Why is a lower protein content better for hearth breads? I always thought around 14% (like Sir Lancelot) was better for the gluten developement and better structure, etc.

Also...ash content. Is it mostly for color?

Thanks all!!

Chris