Barb at King Arthur

January 13, 2023 at 10:50am

In reply to by elsie z (not verified)

Hi Elsie, it does make sense, although other factors come into play in bread recipes, such as the other ingredients in the dough, fermentation time, etc. While it's certainly true that the higher the protein percentage, the more liquid a flour will absorb, it would be difficult to determine just one proper hydration for every bread recipe made with bread flour. 

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