Golden buffalo flour advice?
I ordered Golden Buffalo flour from Heartland Mill after reading several very positive comments about it from other bakers on TFL. I have my first bread using Golden Buffalo fermenting. It is Hamelman's Miche, ponte-a-calliere, which I have made several times before, using King Arthur First Clear flour.
The Golden Buffalo flour seems to be a coarse grind, and the dough that resulted from using the weights of flour and water specified in Hamelman's formula is much less slack than that made with First Clear flour. How the baked bread differs from my past experience remains to be seen.
My question is: Have those of you (bwraith, zolablue, others) with Golden Buffalo experience found you have to add additional water to doughs made with this flour? Any other information about peculiarities of Golden Buffalo would be appreciated, too.