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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.
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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!