Hi Pumpkinpapa - how do you like the Milanaise flour, and what kind have you used? I'm curious about it because I can buy a 50lb bag at a good price from the Bread Alone Bakery down the road if I want to, but thought I'd find out more about it before buying that much. Bread Alone carries 3 types from Milanaise: the organic whole wheat bread flour, the organic unbleached white flour, and the organic 6 grain cracked cereal mix. I'm surprised to learn from the Milanaise website that they are located in far Eastern Quebec, near the border of Maine and New Hampshire! I never knew wheat could be grown in that area on a large scale, I always think of that as a crop grown in more arid conditions than the Northeast.

Right now I use King Arthur organic artisan white and organic whole wheat. I have not noticed much difference in hydration since I switched from King Arthur AP to Organic, but they have the same protein level. I read in various bread books that the higher the protein in the flour the more water it will absorb, and I'm sure surface area and milling methods also impact that. I also add enough water until the consistency feels right after mixing any kind of dough rather than adhering to the recipe, since there can be so many variables with flour.