Just out of curiosity started an experiment with some no name(*) white flour (soft wheat) from the supermarket, protein 11%-12%. Nothing special, I assume the amount of gluten is rather below average.
I'm curios, how far I can go. Started with 5% whole wheat, 5% rye, 65% hydration, cold final proof. I'd prefer warm final proof, but was not possible because of time constraints.
Next time I'll go for 70% hydration.
(*) actually it's the store brand, but no further information available. Except of course nutrition facts.
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