Anyone familiar with Central Milling's flours (in particular the High Mountain flour)
I am thinking about giving CM's organic flours a try. I typically bake sourdough bread, yeasted baguettes, and pizza. I am mostly familiar with King Arthur's bread flour and have generally had great experience with it, in particular in relatively high hydration applications (my sourdough breads typically range from 78% to 85% hydration).
With respect to CM, I only have experience with their non-organic Red Rose Bakers Special flour. At 12.5% protein, Bakers Special flour doesn't seem to handle as much water as KAF's bread flour. A hydration level that is above 75% seems to produce really unwieldy doughs for me. Perhaps the right way to describe the doughs made with the Red Rose Bakers Special flour is that they are really extensible, to the point that it is hard for me to build good strength, and the resulting breads tend to spread more than they rise. On the other hand, I've made breads with KAF's bread flour that were 90% hydration, and I felt the doughs were much easier to handle.
I wonder which CM organic flours would be good for my typical applications. I've done some search on the forum, and found that some people suggest Type 70 and Organic Artisan Bakers Craft Plus. Since both have 11.5% protein, I wonder if these two flours can handle relatively high hydration applications. On the other hand, it doesn't seem that there is much discussion on the High Mountain flour which is 13.5% protein level. I wonder if anyone has experience with this flour.
Any advice would be much appreciated!