Stone ground whole grain hydration
I've been using stone ground high extraction and whole wheat from Farmer Ground Flour and while my intuition (based on what I've read and been told) is that the hydration for a miche should be on the cusp of 80%. However, in practice, anything above 77% has proven to be almost unmanageable and the couche is wet like a baby's diaper in the morning.
It stands to reason that a coarser stone ground flour would require a bit less water given the limited surface area compared to conventional roller milled flour, but is that correct considering the whole grain's thirst?
I've had modest success with this flour at lower hydration but would like to know if increased hydration or my technique is the limiting factor to a lighter loaf -within the realm of stone ground, whole grain bread.