Bread with low gluten flour failed
I live in Greece and I'm making bread for the family once a week, with a mix of 3 flours :
1000 gr. Whole wheat
700 gr. White bread
300 gr. Multi seed
43 gr. Fresh yeast (1 cube from freezer)
1200 gr. water
32 gr. salt
(I prepare a mix from the morning with 300gr water, all the yeast and some flour to make a soup and the afternoon, I start to make bread).
At some point I tried to change 2 of the flours to "organic" and the breads failed horribly. Because I'm a newbie in baking, (I just follow the recipe mostly), after this I've done a search and learn everywhere to find the answer. In a while I learned about proteins and gluten, and when I checked the "organic" flours I found that the proteins are 9.5% - 10% compared to "normal" flours which had 12% - 12.5%
Is this the only reason why my bread failed? Is there any way to make bread with this flour? I must follow a different procedure ?
My "normal" breads have risen very good, and in the oven they grown even more! The ones with "organic" flour rises well before go to the oven, but then it collapses !!! Disaster.
I tried also to add some Vital wheat gluten (bought from eBay) with a small improvement, but not enough. Anyway I don't like to add "improvements" to my bread.
Any advice will be useful