The recipe for this was:

3 cups plain flour (11.5% protein left hand loaf, 8.7% right hand loaf)

1.66 cups waster

1.5 tsp salt

0.5 tsp yeast

1. The high protein dough quickly sucked up the water and was harder to mix in

2. The low protein dough was much softer, silkier and floppy

3. By the time they had proofed, there was little difference in consistency

4. In terms of results: taste, appearance, spring were all pretty similar; the low protein dough has more extra-large holes than the high protein dough (more apparent as I cut further in)

CONCLUSION: low protein is best for the “holiest” texture, but protein level is not a particularly critical concern for No Knead Bread.