Help baking w/ heritage flours
I've been baking from FWSY since March with good success using KA flours. I recently experimented using some of our regional heritage grains in the Country Brown recipe. While the product wasn't a total fail, there is much to improve. The flavor was great, but the loaf was very dense.
Any tips or resources for working with higher extraction heritage flours? I used 604g Great River Unbleached Wheat Bread Flour, 200g Great River Wheat Whole Wheat Bread flour, and 76g Bakers Field Whole Wheat. I added an additional 10g water to the FWSY recipe.
When I mixed, the dough was very very stiff despite the extra water. And there was little extensibility in the dough during the stretch and folds.
What can I do to improve outcomes? I'd like to continue experimenting with the heritage high extraction flours. I know the loaves will be more dense than those using white flour, but I'm sure I can do more to improve baking with these local flours.
Tips to incorporate into my go to recipes? Should I use diff recipes? Should the be specific for whole wheat or heritage?
Thanks for any guidance!