I recently bought High-Gluten flour instead of bread flour. I'm noticing my breads and even pizza dough have a more dense texture. They are proofing just the same but I'm not sure if it's the flour that has caused it or perhaps the drastic change in temps where I live have.
I've been searching and am not really sure what the difference is between the two and when you should use one or the other. To me, I thought these two flours were the most interchangeable.
Could really use some help on this!
Thanks and Happy Holidays!