Flour, Water, Salt, Yeast - Stiff Dough w/ Canadian Flour?
I'm new to bread making, after recently buying FWSY.
I've successfully produced a number of the instant versions of the recipes, mainly the Saturday White and Overnight White breads.
Something I'm confused / concerned with is why the flour I use up here in Canada (Robin Hood - one of the very few brands on the shelf where I am) seems to stay very dry and firm compared to Ken's "slack" dough images and descriptions.
Here's a photo immediately after mixing the water with the flour prior to the autolyse, so you can see how dry and stiff it looks after mixing: https://i.imgur.com/0OCMsPo.png
At this stage, the dough has basically zero give to it and if I pick it up it will stay in place like a sculpture with zero "wetness" to it - no slipping, sliding or moving.
After mixing the yeast in I can fold it successfully but it's hardly the same kind of folding that Ken's videos and descriptions imply. Ken's is like folding over a thick slurry that almost melts over itself while mine is, again, quite stiff and almost like a stiff elastic. After each fold I can see (and feel) the dough wanting to pull back to it's original position.
For reference, the Robin Hood dough has a 13% protein content, and ingredients are listed as: Wheat flour, benzoyl peroxide, amylase, ascorbic acid, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid.
It's worth noting that by the time the dough has tripled in size, it's very bubbly and strand-like and a lot more "slack" than when I started. It also makes very delicious bread that nobody has any complaints about. My concern is more academic and curiosity - clearly there's a significant difference going on and I'd just really love to know what that is.
Also, it's worth noting that I measure everything meticulously, so this isn't a case of "using too much flour" or "too little water" - I'm using the exact amounts of both to the gram and degree as Ken's recipes imply.