I decided to have another go at the sun-dried tomato, herb, garlic bread using the other half bag of flour I had bought from the Wessex Mill. Like last time, I used 750g of their special flour, plus 250g of white bread flour.
I followed the usual steps, creating a leaven in the evening before using 30g of my starter plus 85ml of water, 50g of whole wheat flour, and 50g of white bread flour.
I then mixed the dough the next day combining the risen leaven and 650ml of water, with 750g of the specialty flour and 250g of white bread flour, and using my now standard 18g of salt.
The dough was stiffer than others recently, partly due to the reduced hydration, but it was much stiffer than the previous white bread that I made.
After following the usual steps, I found that the resulting bread had much better oven spring and made higher loaves. Overall, I am impressed with this flour. The taste was superb as usual.
Here is one of the finished loaves: