Behavior of organic stone-ground flour
First a quick confession: I've been lurking around this site for a little while now, and I have to say, it has been fantastically helpful in my ongoing bread adventures. Y'all are amazing.
I recently moved to Canada, where KA flour is not available, so I picked up some organic, stone-ground, "white bread unbleached flour" from a company called Moulin A. Coutu (I'm in Montreal). It looks like an amazing flour, creamy-looking with small brown flecks in it, but my latest bread (French style country bread from the KA website) turned out heavy and dense. I know this it not entirely attributable to the flour, as I'm still beginner-intermediate and thus have various issues to work through, but this is my question:
How does such a flour behave differently from normal bread flour? Should a like this be used in smaller proportions than regular bread flour, or are there any other adjustments I should think about making?
Thanks so much. MK