Help with handling strong high protein baker flour
I'd like to draw on your experience with working with strong high protein baker flour for sourdough loaves.
I have been trying this "stone milled organic prairie hard red" 14.5% protein flour from brodflour - (https://brodflour.myshopify.com/collections/all/products/stone-milled-organic-prairie-hard-red) - but what works usually with "regular " flour doesn't any more. I was expecting a stronger and more extensible dough more capable of holding those nice big elusive cells but ended up with loaves that weren't that airy and above all waaaay too chewy, sometime comically so (Think duck toy sound effect from 36-hour baguettes ).
So what is the trick with working with type type of flour ? in terms of handling, mixing, autolyse length, etc. I'm used to dealing with regular WW,AP, with decent results.
Thanks for your insights,