Tips for making bread with lower gluten flour
I recently bought a 30lb box of heritage wheat berries from a local farm, the variety is ancient and unique to Southern Arizona and I haven't been able to find any information on it. I ground some flour and tried making my usual 100% whole wheat bread recipe with it today, and it was a complete failure. After the first rise, I tried shaping the dough and it just tore into pieces, no stretch whatsoever. I know ancient grains will behave differently, but I am at a loss as to what to try next. What can I do to make bread with this wheat?