Hi,
I used your recipe of 75% hydration and it turned out great. The crumb was moist and excellent even on the third day. I could not find out how the crumb was on the fourth day as the bread was eaten up. The loaf I usually make has 20% wholemeal.
I am thinking of pre-soaking the wholemeal portion by an equal weight of water for +12 hours to bring in a sour note. In that case can I assume that I need to raise the hydration? and by how much? Your response would be appreciated.

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