Hi, and thanks for all the wonderful info!! Now that KAF (oops, I mean KAB) sells a Bread & Cake Enhancer, I had to give it a try. It does, indeed, make softer ciabatta rolls (which I make weekly). My question is this: if using the Enhancer, does that affect the need to add more water, or change the ratio of extra water when substituting Bread Flour for AP Flour?

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