any hydration over 90%, despite the flour's protein content or any added gluten or other ameliorants, will require mechanical kneading (for a long-ass time on first speed; a brief stint on medium to high) in order to 'force' the gluten to accept that much water, and become completely extensible. otherwise, absorption will be limited, and you might as well be using hydration levels below 80%. bear in mind, the downside is oxidising the grain's flavor, but such wet doughs aren't really about exposing the grain's flavor. (jim lahey, the current proponent of no-knead doughs, only uses two doughs at sullivan st; his ciabatta and pizza bianca dough both still require mechanical mixing, after hundreds of hours of trying to make a suitable no-knead version. his head baker surmises there would be no other benefit to having a no-knead 90%-hydration dough otherwise.)
