Simply out of curiosity began an experiment with some no identify(*) white flour (delicate wheat) from the grocery store, protein 11%-12%. Nothing particular, I assume the quantity of gluten is somewhat beneath common.

I am curios, how far I can go. Began with 5% entire wheat, 5% rye, 65% hydration, chilly closing proof. I would favor heat closing proof, however was not attainable due to time constraints.

Subsequent time I am going to go for 70% hydration.

(*) really it is the shop model, however no additional data obtainable. Besides in fact vitamin info.