Dear all,

I would like to bake a proper version of the five-grain levain recipe by Hamelmann. 

I am aware that whole-wheat equals wholemeal flour, but I am stuck with the rest. 

1. Which flour would you recommend in the UK that corresponds to a high-gluten flour? I found today at Waitrose a version made from Canadian wheat in "white" and "wholemeal". The white version has 15g Protein in 100g flour. This seems to be "high" for me in case high gluten=high protein.

2. What does Hamelmann mean with "bread" flour, please? What flour are UK-based people using for this type of flour, please? As far as I am aware, there are many "bread flour" versions. It comes in white as strong, very strong, and as wholemeal as very strong (see for example Allison flour). 

Once I have sorted this out, I hope my versions of this recipe become better. Last weekend I tried to bake it with Wholemeal very strong bread flour from Allison mainly and "strong white flour". The result was a glueing dough I was not able to touch or form. Having seen pictures of this recipe, the dough always looks very stiff and non-sticky. How could I achieve this, please?

Thank you for reading. Kind regards,

Blue