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High-Quality Bread Flour (Bread Flour)
The flour choice dictates the final structure. A high-protein bread flour (ideally 12-14% protein) provides the necessary gluten scaffolding to trap the gases produced by the wild yeast during ferment...
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High-Quality Bread Flour (Local Mill)
Sourcing flour directly from a local, artisanal mill is invaluable because the milling process itself can impact the flour's enzyme activity and nutrient profile. These flours often have unique region...
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