Upping the Protein

Adjust for the flour and you'll be fine. That would be less water and maybe minus a rise. Enjoy!

It's oat so it's not going to increase your gluten. It will probably add a nice flavor but will work against the texture you want.

TomP

@kay-dee what do you expect from the added wheat gluten?

Protein content und hydration are only numbers. They alone don't make an airy crumb. Only fermentation and (dough) structure make an airy crumb. Adapt the hydration and the process to your flour. Start with 60% hydration and your AP flour at room temperature (if not above 27ºC). Nothing else. Except yeast or sourdough and salt ;)

Here is imo a very good example with low protein content (from mwilson's blog, something between 10-11% protein):

https://www.thefreshloaf.com/node/74888/wildfarmed-rustico

It seems to me that you're slightly misunderstanding what the protein percentage is used to judge in bread making.  In the context of baking performance, when people talk about the protein content of flours that's basically shorthand for gluten forming protein.  It's only the gluten forming proteins that will develop a stronger gluten network.  Any other type of molecule that adds to the total protein content will not help with gluten development, and will probably hinder it instead.

Wheat contains a higher portion of gluten forming proteins than anything else (to my knowledge).  So even if you find a grain with a higher total protein content listed on the nutritional info, it will still have a lower proportion of gluten forming proteins than any wheat flour.  So replacing some of your wheat flour with that will lower the gluten content of your dough.

If you want your dough to have more gluten in it, unfortunately the only options are wheat flours with a higher protein percentage, e.g. bread flour and vital wheat gluten.  Hope you're able to find what you're looking for.

you should be able to make a crusty Italian bread using AP flour, water, salt and yeast. Here's a recipe from a fellow freshloafer -- https://www.thefreshloaf.com/node/72700/straight-dough-emergency-italian-bread

if you worry blanquita brand has too little protein, you probably need to cut back on the water and do a bunch of kneading to develop the gluten.

Have fun trying it. Let us know how it goes.

Rob

I used to think that oat flour needs at least 75% hydration, until what I did recently cleaning up excess inventory. I had excess oat, dried bananas, and coconut oil, I just didn't want to put much energy on "leftover" bake, so I did 65% hydration and maybe less than 10% oil, with IDY. Surprisingly rose well in the oven

But there is a caveat, in the past I always skipped bulk ferment for sourdough because I live in the tropics, and time is my enemy. But because that batch I used IDY, I did bulk ferment until doubled, shaping was done without intentionally degassing the dough. See, dough that has been through bulk ferment usually has more volume after final shaping compared to dough that is shaped right after mixing. Which means doubling after final rise is more prominent in dough with bulk ferment than the one that isn't bulk fermented.

Nowadays for sourdough I only do bulk until 10% rise, and do poke test instead, because doubled dough that didn't undergo bulk ferment I feel always came out denser than my liking, and poke test does better job in that case.

Happy baking!

Jay

Take off bottom panel, remove battery for a while 15 min or so. Then replace and try again.