I’m hoping someone can help give me some advice re switching to Breadtopia Select vs regular grocery store bread flour. I’ve been learning to bake bread over the last year or so (sourdough only) and had been using King Arthur bread flour until about a month ago. I had good results with the regular white bread flour but wanted to up the nutritional value and flavor by going with fresher milled, so I switched to Breadtopia Select. The flavor of my loaves has been exceptional with this flour and I’d love to keep using it, but I’ve been having a really hard time getting the kind of structure and oven spring I was getting before. Have been making a lot of tasty but flat loaves. Perhaps it has something to do with the additional protein or bran content? Would love any advice on technique adjustments I should try to get a more open crumb and better oven spring. Thanks!
Additional info: I generally use Chad Robertson’s basic folding/baking strategy. I’ve made the Tartine Country Loaf a few times recently and have had difficulty with the texture both times. But have had the same issue with other recipes as well.