Wheat Montana Natural White
Does anyone happen to know what the protein content of Wheat Montana Natural White flour is.
I've have really good luck with it the past two bakes of pain au levain. It does not seem to be as strong as KA Bread flour though.
Yesterday though, my order of Giusto's Artisan was delivered and my bread today does not have near as much rise and strength. I did make dough yesterday, did a 3-hour bulk ferment and then retarded. This morning I formed the boules and proofed in bannetons. The forms proofed for 3 hours. I was having a hard time determining whether they were ready to bake using the poke method. Maybe I should have only allowed them to proof for 2 hours.
I don't know if the dough just overproofed, or if there is a significant difference between the protein/gluten in the two flours. When I used the Montana wheat, there was no retarding though. I bullk ferment for 3 hours and then proof the forms for somewhere between 3.5 and 4.5 hours.