Had to switch flour, need help
I recently had to switch my flour we are using for our Epi bread at work. I was using Gold Medal High-Gluten and never had problems. I switched to King Arthur Artisan and am having problems with it ripping. I think it may be the development time that I'm getting wrong, but not sure. I do the usual 5 min speed 1, 5 mins speed 2. Tried doing 4 and 4, better but not by much.We do use a sour starter along with dry yeast. I have also had a little problems with bread rising to its full potential. Any help is appreciated.