I have to say that even though I haven't been making bread for very long at all, HG flour consistently makes a better loaf. Better spring, lighter softer texture.
Made a break through last night. 1st I was able to make a fantastic dough using 75/25 (00/HG) blend that resulted in a great bread boule and one of my best (if not the best) 00 pies I have made. And 2ndly, I was also able to make a fantastic pie using 75/25 (HG/00) -just the opposite ratio of said pie above- BUT the 00 pie was better! This is the first time I've been able to make fantastic pies using respective flours side by side and the CAPUTO pie beat out the HG flour pie. I hope this is a turning point for me.
Both pies were crispy on the outside, light, airy, moist, etc on the inside but the caputo pie had an unmatched lightness to it no doubt imparted by it's lower protein content.
First up is the 75/25 00/HG pie and bread. Here's the recipe I used.
Flour blend (75/25) 00/HG
ischia starter 30% of flour weight. Increases HR to 65%
Wanted to make 2 important notes here. Look at the partially sad and un inflated rim. I think if I had a WFO or better/proper heat distribution in the MBE, the entire rim would have puffed up more.
Also these pies and bread were fermented for 3.5 hours total with good flavor. Although "good" is relative and subjective, I wanted to make a point that it is both a myth and a ridiculous notion that a great pizza crust with good flavor can not be made in under 4 hours.