What I am wondering is not about cups of flour but grams. Are you saying the higher the hydration, the smaller the pan? I would like some rules of thumb about making naturally leavened dough at about 72-75% hydration. I would like to bake them in the USA pullman pan and am wondering how to make them nice and high and have an open crumb. I tend toward 50% whole wheat if possible. thanks for your help wit this.

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