Bread did not rise with new flour (Honeyville Artisan)
ive benn making no knead bread since some time now with consistent good results using king arthur flours. I wanted to try different flours now, but my ver first trial with honeyville artisan bread flour failed. It didnt rise at all. Reading through the flour description it does say that it has less gluten which i assume makes the difference. I usually do about 75% hydration with a no knead bread. Should i use more water or are there other things to help make that dough rise.