Flour Question - Using Half-White/High Extraction/T85
I have been using KA bread flour and whole wheat on all of my bakes until this past weekend. I bought a big sack of Farmer Ground Flour's Half White Bread Flour. The flour looks and feels amazing, but I was a bit surprised with both of the loaves I made using it (a chocolate sourdough and a chipotle sourdough). For the chili sourdough I used 20% whole wheat and 80% of the half-white.
I have no experience using half-white bread flour. Is it going to act like something between whole wheat and white or would it be expected to act pretty close to a normal white bread flour?
This is a description I found of the flour: "Here we have real bread flour, grown right in the North East. Also sometimes called “half-white," "European" or "brown" flour. This flour averages between 12.5 and 13.5% protein. It contains all the original germ and a small portion of the original bran to create flour of medium lightness. Slightly darker in color than conventional white flours, but much closer in performance to a white flour than a whole wheat. This sort of high-extraction flour is what in Europe would be called “T-85,” the same sort of flour used by the Poilan Bakery to make their world-famous Miche."