flour particle size, crumb openness
I currently use two types of flour for my standard Loaf, one is from a local bakery where they mill the flour themselves, it is milled quite coarsely and is sifted to 70%( link [1] ), the second is from Gilchesters ( link [2] ). together they give me a great loaf with loads of flavour, and great texture. however I still want to open the crumb out a bit more, (they are all UK grown wheat so i am not expecting anything too wild).
I have become convinced that to do this i need to use a more refined flour, Gilchesters sell a blend of their white flour and a double milled semolina that is aimed at italian style breads ( link [3]) that to me suggests that it is a more refined flour and will give me lighter loaf. so if I use this in conjuncture with the E5 flour that i have been using will I see a change in the crumb structure? or will the less refined flour weigh it down too much?
many thanks
Arthur