Altering Bread Recipes to Use KA Sir Lancelot High-Gluten Flour
How may I best use a large supply of high-gluten flour (KA Sir Lancelot). I am a home baker with a just-adequate amount of experience in bread making. Last autumn, through the generosity of a friend, I was gifted with almost 40 lbs of said high-gluten flour and almost as much KA unbleached AP, rye and whole wheat. I've zipped through the AP, some of the rye and ww but cannot seem to take advantage of the Sir Lancelot hi-gluten. Other posts mention using it for bagels (which I've never made). The few times I've tried using it as an additive, substituting for some of the AP, the results have not been all that great--perhaps not bumping up the hydration as much as I should have resulted in denser, tougher loaves... Are there any guidelines for breadmaking combining the hi-gluten with other flours in existing recipes? Other uses for hi-gluten flour? I hate to waste this gift. Help!