WTM

The Canadian hard wheats Quickbeam refers to were still being used in the 90's and unto early 2001. They were then phased out by most millers due to the cost incurred due to the Common Agricultural Policy (CAP).

We then switched to North American hard wheat but it was only used in small quantities in any bread making grist that we milled.

The problem with todays plant bread ( the stuff sold in supermarkets) is it is made from the most economical grist the miller can come up with. There will in all probability be a percentage of EU wheat in it mostly from Germany but on the whole it is made with wheat grown in the UK. Although some of this wheat will have a decent protein content the gluten quality within the grain will never match that of our Canadian Western Red Springs or Hard Dark Northern Springs wheat.

To compensate this protein/gluten loss and strength in the flour, gluten is added to the flour in a powder form of additive at rates up to 4% in white flour and higher rates in brown.

This powdered protein is attained by manufacturers washing the protein out of lower protein grain and manufacturing it into powder form to be added by the miller. Powdered Gluten not only helps the protein content of the finished flour, it also raises the the water absorption for the baker. This water absorption figure is the amount of water a baker can add to the dough before it becomes a soggy mess. The higher the water absorption the more financially beneficial it is to the baker as he can add more water which is free, to make a dough rather than adding more flour which costs him money. It also means that the dough will give a good stretch in the baking and kneading process producing a good loaf.

When I left the industrial milling business in 2006, there was only one plant baker that used any form of Canadian or North American wheat in their grists and they in my opinion still to this day make the best supermarket loaf. I don't know if I came name them on here but it's the brand I buy, W**S.

I did not at first see the picture you had posted in your link, and Quickbeam may well be correct that it could be caused by weather. It could be what I mentioned in my first post or a flour strength problem. I would advise trying to make a the dough up partially yourself before putting it in to bake over night as it looks like it is not getting mixed properly.