Well after a "never to be repeated" purchase of a 50lb bag of X brand 13% protein flour from a restaurant supply house I have noticed two things vs my go to King Arthur flour. The rise was much greater however the no knead, French Country loaf, Bagels and numerous other recipes all seem to be excessively moist, almost appearing to be under baked even with a 200-210 internal temperature. Seems I cannot bake this moisture out. Is this to be expected with such a high protein flour? One would think with the greater rise the bread would be less dense but exactly the opposite. Everything I have tried has been too dense, IMO and again too wet after baking.

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