First Reinhart Flop - Whole Wheat!
I've made about 8 different recipes from PR's book, always with success, although with experience I improved. Then I tried his regular Whole Wheat. I used corn for the soaker, but only regular "store bought" whole wheat flour for the Poolish and main ingredient. As I kneaded the dough, I noticed that it would not pass the window-pain test. I tried adding more flour and then less flour, and then simply kneading some more (hoping for the gluten to develop), but NO GO. Finally, I just put it in a bowl for the first rise, which was fine! I then formed it into loaves, but after an hour the texture of the dough was no longer smooth and they had not risen much at all! The two loaves looked all broken on the surface, giving me an indication of poor gluten formation. I'm going to bake them off, but I expect a poor result.
Q: is this due to my not using high-protein wheat flour? That was my only variation from the recipe, and the book does say I can use it. I was skeptical because I've noticed that other "whole wheat" recipes call for both white and wheat, perhaps because of gluten? I am a novice here, and upset over my first failure with this fellow's wonderful recipes. Where did I go wrong?