elsie z

January 3, 2023 at 12:39am

I have seen on you tube someone who suggests that certain flours are most efficient with certain hydration max, i.e. my KA bread flour might work best with 73% while my Sir Lancelot might go higher with like 78%. The comments allude to mixing flour in various percentages of hydration and performing autolyse for some time and then seeing which gives you the best window pane effect. Does this make sense?

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