Flour and hydration in the UK
Have any UK-based bakers out there found it possible to work successfully with the high hydration levels found in many North American recipes? I’ve been finding that with hydration above 70% (and roughly 9:1 white:wholewheat), my dough seems much, much slacker than videos that I see featuring US bakers working with equivalent hydration. This has been the case with all the different supermarket flours I’ve tried - e.g. the strong white flours sold by Allinsons, Doves, Leckford Estate...
I’ve only been baking sourdough for a few months so it’s possible this is just an issue of methods and technique, all of which I’ll continue to work on. But in the meantime, I’m keen to hear from any other UK bakers on this issue - what are the highest hydration levels you’ve successfully worked with for roughly this kind of dough formula and with what brands of flour?
And a question for anyone... If the slackness is partly to do with differences between UK and North American flours, why is that (since all these flours have similar protein content to flours used by the US bakers whose videos I’m watching - 12-14%)?