Hello Bakers,
I anyone else using the Bacheldre Watermill flours for their sourdoughs? I am getting a bit more adventurous now so I thought I'd try the Malted blend strong bread flour (with added wheat flakes :) ) . The protein content of this malted flour is 'only' 9.5% where as the white that I use is 12%. I noticed that when I substituted the malted for the white flour it gave a sticker dough which was harder to work. It didn't rise much but that could have been because it warmed up too much during the proving ... (my bad). Nevertheless after overnight in the fridge it did rise a bit in the oven.
My question is - what effect does this lower % protein have on the dough and how should one compensate? Add more flour, more starter or less water?
I used:-
400g flour
230g water
5g salt
160g 100% starter.
Thanks!
Strong bread flour will not be 9.5% protein.
Edit: just had a look and indeed they call it strong but do not use the term bread flour. Strong bread flour cannot be 9.5% so I'm wondering on the terminology here. If they do mean strong bread flour then it's mislabelled.
One thing you could do is use a mix of strong bread flour and this malted flour. Try 50:50?
You could also use a stiff starter which is good for weaker flours.