I posted about my croissant dough not developing gluten before here, and someone told me that the recipe used soft wheat flour, I used hard wheat flour. I did just find a good T55 flour with french standards, so low ash content and it is soft wheat with 10% gluten content. The same guy also told me that the hydration can not be copied exactly if you're using a different type of flour, so, do I have to use a different hydration if I use T55 that is soft wheat, if the recipe uses different flour but one that is still soft wheat? Also, do I need to add in Wheat Gluten to make the flour 11.5% protein, as is required in the recipe shown in the previous post? Do you think this will help me solve my problem with the dough not developing any window pane despite extensive working and resting?
Some flours do not do well with too much water. I have a French T-80 flour that can make a fine loaf at 57% hydration but falls apart over time above 61%. You are going to have to experiment with your flour. Start with a low hydration and only add a little more water if the dough is too dry to work out as you laminate it. Then you can start increasing the hydration little by little.
As for a recipe that specifies a specific protein level, I wouldn't pay too much attention to details like that. For example, I find that Gold Medal All Purpose unbleached and KA All Purpose flour work just about the same even the the KA has around 1% higher protein. Unless you know the specified flour is very similar to yours - which would include the blend of wheats and the milling fineness, and even in what country the protein level was measured, there can be larger variations in the behavior of the dough than the listed protein levels would suggest.
There's nothing against adding some gluten to your T-55, but don't expect that to solve all your problems.
TomP