Inexperience with Hi Gluten Flour
I've recently ventured into a new bakery doing some Old World/Artisan bread production. It's a wonderful new concept as I came from a wholesaling decade plus experienced European Artisan Bakery. This is much smaller and young. What is wonderful is we are grinding our wheat and rye berries ourself. My trouble is in the Hi Performance Giustos flour. It's the "bread flour" we use in conjunction with our fresh grain. I'm only experienced with Hi Protein flours in pizza and bagel making and not so much with bread. I was wondering if anybody has experience with using this product in breads and what changes would help. I'll share some of the problems and some ideas and see if anyone can help with my learning to control this product. I personally would love to be using a malted bread flour of sorts but I don't make the calls and do my best with what is given to me.
So for the problems I have. First off I'm not really sure if I want to develop the dough as I would with a lower protein flour to keep it from becoming so strong. And if so what type of test ie. window could i implement. (I've begun shortening my mixes that have a mixture of rye or wheat with the gluten and pull the dough just as a band window begins) Another is proofing because it never seems to stop bouncing back to the touch. I've adjusted a bit by "underproofing" and deep scoring. Regardless it tears more than I would like.
Hope thats not too much but any suggestions on dealing with this would be appreciated.
And on an odd side note does anyone know of the affects of soy sauce on bread dough? I understand its not like normal salt but does it react on dough like salt?