It’s hard to get stoneground flour in Taiwan, at least in the bigger shops. I found this. Damn it makes good bread, that plus I’ve been adding a lot more water. The result is that it makes really soft sandwich bread, which is great for our purposes.
For 400g of flour, my recipe used to require 280ml so that was a ratio of 70% but I’ve boosted it to nearly 75% and what a difference that makes. The wholemeal flour really loves the extra water. Hydration in bread dough, explained | King Arthur Baking
Awesome!