poor rise using unenriched organic flour
I am baking small scale for my retail store. I have been making an oatmeal bread for months now without any problems. I have been wanting to switch to unbleached, unenriched flour and made the plunge last week. Made my first batch of oatmeal bread yesterday and the bread would not rise. Repeated the process today including vital wheat gluten (I had forgotten that the day before) I had a little better results today (added more yeast) but still not happy with the results. My loafs are very short, before I switched flour I had to really watch the bread so it wouldn't get too high, today it took forever to get to the top of the pan and would go no further. Help! Do I need to go back to my regular enriched unbleached flour? I was wanting to avoid all the extra stuff they put into our flour, figured less is better. Any advice is appreciated. Thanks.