Sorry I haven't posted for months (and months) and to come back with a question.
My white doughs have been very slack lately and I suspect this is down to poor gluten in the flour (this is Doves Farm Biobake in UK).
My mate Rick Coldman (Mairs Bakehouse) suggested I add some rye. Having been brought up a good Catholic boy I do as I am told, so last week I substitute 10% wholemeal rye and get much better results.
What's happening? Rye has bugger-all gluten so why should this help? (There's always the possibility that just by absorbing a little more water the rye has made the dough a little firmer).
Any opinions welcomed.