I previously asked a question about the White Bread with Poolish from Ken Forkish's book Flour Water Salt Yeast. My first attempt with a flour that had 10% protein resulted in dough that hold its shape, but the poolish didn't expand enough so flavor wasn't as great. So, I decided to use flour from my bakery and asked for baguette flour. I don't know anything about its protein content, but I imagine its bread flour. When using this flour, my dough gets good elasticity when I am folding it and a poolish that nearly triples in size, but after the bulk fermentation it's no longer as elastic which makes it impossible to shape. I know bread flour absorbs more water so if that is the case then shouldn't it be firmer and more elastic. I measured everything by weight. Should I go for a poolish with bread flour and try the rest with all purpose? But, it doesn't make sense why would it be less elastic. I imagine the only explanation would be that the "bread flour" has less than 10% of protein. Any thoughts? The hydration level of the bread is 75%. The bread tastes good in the end, it's just a hard crust. Anyone else done this recipe?
Update: the bread rose perfectly and the crust was thin, but I still have no idea how to shape it. It looks good for a non-shaped loaf.