Any advice appreciated
What is the highest amount of non gluten flour one can add into a dough before the gluten structure is compromised?
Trying to recreate a recipe but don't wish for the dough to become more difficult to handle.
Also, when adding honey what is the normal percentage range? And what percentage water is honey?
Here is the basic recipe from which I'm going to build upon...
Bread Flour: 100%
The levain percentage I'm not decided on yet but the final hydration will be 65-70%
The non gluten flour will be Almond flour.
There will be honey and walnuts. So a good percentage range on both as an idea.