Kialla White Unbleached plain is suitable for what you are wanting to do, it is a roller milled white flour that is around the 11% protein mark. It has good tolerance for the ferment process, extensibility is around 21cm after 135 mins. Customer who have moved from Laucke to Kialla have had improved loaf volume.
The bread & Pizza flour is a combination of flour and semolina, which gives the loaves a shorter crust.
If you are looking for a different flavour, try either Stoneground Purple Wheat or Stoneground Kamut Flour.
It may also depend on whether your loaves are retarded in fridge and baked off next day.
If you have more questions please contact us via the contact page and I can give you a call to advise further.
Mark Dennien – inhouse baker & sales.