To leof, all liquids measure different, they are same by volume but vary by
weight...measure everything by weight...1 cup of flour is approx. 4 1/2 to
5 1/4 ounces depending on the flour...measure everything! I recommend
keeping your yeast at 2% even in retarding mode, slower the rise better the
flavor. As for the protein content in flour, as a rule of thumb the more
protein (gluten forming proteins) in the flour the more gluten you can
develop during mixing. Great for super slack doughs like ciabatta etc. A
great flour for most breads is usually called unbleached white bread flour
around the 13% protein level. Hope this helps a little