Yes, but when done in industrial (or store) setting they use processes that go faster than what you use at home. Those processes needs the extra protein.

That actually makes no sense. This article disputes this claim as well.

Also you can certainly make a high hydration dough with 11% protein flour but it'll probably be mediocre at best. I highly doubt it'll be worth the effort you'd need to put into it versus a higher protein flour.

ah, that makes sense, thanks