What flour was it ?
Here in China I tested flour. It was white wheat flour, high gluten with no additives and unbleached ( I think )
The flour was very thirsty. I mixed by hand and easily reached 80 % hydration. The dough was very easy to work with, I could shape baguettes with it. Baked baguettes had nice open yellow crumb and brown thin crust after 20 min of baking at 250 C. But the flavour was very strange, not sweet, not nutty, not wheaty.
I am curious what is in the flour.