Struggling to bake with Gilchesters flour
I've been baking for a number of years, and while my default loaf is fairly hands off and lazy, I’m not a *total* beginner.
I just changed suppliers - moving from Marriage’s (prior to that, Shipton Mill) flour to Gilchesters and the change in flour has knocked me off kilter a bit, with my loaves all turning out incredibly flat, and the dough - at all stages - not appearing to be cohesive or have much structure to it at all.
Does anyone have any experience of using Gilchesters and could give me some tips?
Here are the details of what I was doing prior to using Gilchesters:
- Flour 100% Marriage’s Manitoba or Organic white
- usually 70-80% hydrated (usually no autolyse, I warned you I was being lazy!)
- my starter was happy, usually put in about 30% starter.
- I’d start the bulk ferment in the evening at room temp (20-23 degrees), give it three turns or so before bed, next morning shape, prove (room temp) and bake. It almost always turned out how I wanted it to.
If I try using the same technique with Gilchester’s strong white, I just get very flat loaves. Also my starter has been a lot less vigorous with the Gilchester’s. I thought that might be the issue so I’ve swapped out the starter flour for rye. Tried a 30 min autolyse. Tried increasing hydration a bit. To no avail. Terrible bread (well, it tastes delicious, it’s just flat and dense).
Am I doing the bulk ferment or prove at too high a temperature? Do I need to incorporate some considered kneading and rest stages?
Any help would be much appreciated!
thanks in advance, Tom