Why would she not add the full 150 g of water to the yukone using 30 g of her 500 flour to keep the 5:1 ratio of yukone. Why split and increase the standard flour hydration by 37g water. As I have used and understood app.ing the yukone technique you wanted to keep the standard hydration fixed and only add the increase in water to the yukone addition. By increasing the actuslnstandard hydration you effect the crumb and structure more versus just rise, texture and delay of stateless.

Is this incorrect?

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