something wrong with my bread crumb since I bake with new batch of whole wheat flour. (Bob's Red Mill)
I'm using Bob's red mill , organic stone ground whole wheat flour. I'm baking 100% whole wheat bread. This bread is whole wheat flour with GABA brown rice.
I make 2 shapes ; 80g. roll and 400g. in loaf tin. (white bread dough weight can be 300g. in loaf tin, but whole wheat bread doesn't rise too much as white bread, so I use 400g.)
I've noticed that all bread recipes using this new batch flour, the bread crumb is softer and more fluffy, a bit bigger in volume. The rolls have no problem.
But I really have problem with loaf tin. The bread rises too much (even I tried reducing yeast). When I slice the bread, it mostly tear apart.
This picture is bread with old batch of flour which is good.
But with new batch, it's difficult to slice, it's too soft and it tears apart so easily.
I'm quite new baker, just have an experience that different batch of flour effects the bread. But why bread in loaf has so much more effects than small rolls ? Can someone explain me the reason?