help with high-gluten flour
A few weeks ago, I picked up about 30 pounds of some really good bread flour at an excellent price. I was so excited about finding a locally milled flour that beat KA's price point that I neglected to read the label. This flour has a much higher gluten content than what I'm used to (KA AP). In the past, I had purchased this company's AP flour and it worked great. I just was a big dummy and didn't read the label.
Anyway, I'm starting to realize that I don't care for the tough crumb that comes with using this flour. However, since I can't return it, I was wondering if anyone has suggestions to "soften" it a bit.
I have thought about mixing it with AP, but I don't think that will lower the protein percentage enough. I don't really have a good source for good soft wheat flours, unless I use something like White Lilly bleached AP or bleached cake flour. Even then, if I were to mix them together, I'm not sure I could do the math to put the protein at 11% or so.
Are there any techniques I can use to get through the other 20 pounds of this flour?