Help Please!
I'm making round loaf, rustic breads and I'm not sure how to know when to "improve" the flour/dough with something to optimize the bread. I know its done ahead of time in Europe for bakers which is apart of why the bread is so fabulous...please assist
Thanks

Just found a gem of a tip:

"The more protein a flour contains, the more water it absorbs.  Flours can vary more than 20% in their ability to absorb moisture." 

Meaning.... when substituting flours in a recipe, you will need more or less water (moisture) if you use a flour with a different protein content!  

Mini O 

I've been part of a buy group from an organic wholesaler for a few months now, and I've so far ordered 2 50lb bags of organic flour (and gone through them astonishingly quickly) - one was a local (B.C. mainland) unbleached white, 12% protein, and the other was an American unbleached white, 10% protein.  Both were good flours, although the 10% flour made my loaves a little softer than I like (due to the protein content, I know).