Hi. Thanks for reading this, obviously the subject was prevocative enough!
I just tried a couple of free-form sourdough loaves using Demeter light flour (Demeter is an Australian organic, biodynamic flour mill) and had a rather disapointing result, it's really flat! Up to now I've been using (I think) defiance bread flour, occasionally mixed with whatever brand wholemeal flour I can get my hands on with usually pleasing result.
Here's a picture of one of the loaves next to my last loaf of white bread I pulled out of the freezer (I hope you can see the photo)
I rang the Demeter mill and they said their flours have 14% or higher protien content (I'm pretty sure that's what she said).
Anyone have any ideas? I used Dan lepards basic white bread recipe in the handmade loaf, adding a little extra water and amended cooking time. (I secretly have my doubts about such long proving times, it seems to me that my breads do better if give them a shorter prove time).
Thanks for your time. Cheers, Ben.