What if my flour is not strong enough for high hydration?
You don't need very high hydration for great bread. The book recommends around 60% hydration for most flours, which is easier to handle and carries less over-fermentation risk. For a freestanding loaf look for a flour with at least 12% protein, and you can mix in around 5 g of vital wheat gluten per 100 g of flour. If the dough still cannot hold its shape, bake it in a loaf pan.
Answered by Hendrik, The Bread Code
From the book
In most cases a longer fermentation is what you want. You will either need to utilize a loaf pan to make your dough or use a flour that can withstand a long fermentation period. A flour like this is typically called a strong flour. Stronger flours tend to be from wheat varieties that have been grown in more sunny conditions. Because of that, stronger flours tend to be more expensive. For freestanding loaves, I recommend using a flour that contains at least 12 % protein. Generally, the more protein, the longer you can ferment your dough.
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