Gold Medal Remarkable Bakers Flour for rustic artisan sourdough breads?
I'm wondering if anyone has used GM Remarkable Baker's Flour for rustic artisan sourdough breads with good success. It has a 13.6% protein level.
I've previously been using Morbread (~12% protein) and i'm concerned that the higher protein will make my crusts too thick. My current formula uses about 10% whole wheat... i'm loathe to change my formula, as I am currently baking ~100 loaves a week in my home microbakery and I've got my flow all set.
My Morbread source is out, but a local wholesale can get me the GM Remarkable (unbleached/unbromated) for a reasonable price. Any advice on using this flour?