April 30, 2020 - 6:19am
Low protein flour crumbs
Trying to get a decent crumb with low protein + whole grain flours. This is a mixture 40/60 of whole spelt and T65 with 11.8% protein. Hydration is between 72 and 74% which is the max I can go on this.
Does anyone else work with low protein European flours?
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