unbleached white flour with bran
I have been making the Norwich Sourdough bread for a few months. Recently I purchased an unbleached stone ground flour with 30% bran removed, the protein content is 13%. I am finding the dough to be stickier and flattens out more while proofing. I thought that the flour would absorb more water because of the bran. Does the flour need to soak so the bran will absorb the water?