working with low gluten flours
I am looking for tips that people may have for working with low gluten wheat flour
at the moment I am using Lammas Fayre flours, mainly the Heritage wheat blend,
And i am having trouble getting them to hold their shape in baking. I am mixing it 50/50 with a strong white flour. with a hydration of 70-75%
my process and adapted quite a bit so far but i am looking for further tips to improve the final shape.
currently I am mixing the flour and water and kneeding for 5 minutes, then i will leave it to aytolyse for 3 hours before adding my starter and giving 4 stretch and fold every 30 mins then bulk ferment overnight in the fridge before preshaping then resting 30mins then shaping and proofing in the fridge for 12 hours before baking
thanks in advance
P.S I am aware that this flour behaves differently to modern flours, I am just trying to push what is possible.