 Gluten
It's 11%-12%. The grain is selected by, among other things, its extensible gluten. The mill has a computerized lab where they make sample dough batches before they buy a grain, and runs tests on how far they can stretch a dough without tearing, how fast, bounce-back, etc.
My super hydrated doughs are ultra-soft, so you can defintely cut back on the water.
James |