Question about gluten
I had little success with my first couple of loafs, as they were quite heavy and dense - i thought could this be fault of my flour?
I found data about my used flour (405D), which says "amount of gluten" 25-27%, and this flour is extreemly small dense and white (so called extra quality)
Would changing flour change quality of my bread? When i was buying this flour i looked for the most expensive one, but now i think this could be mistake?