For the past two years of
breadmaking I've used, for my 6 cup recipe, KA AP flour with 2 C water, plus salt and yeast. Today I've begun making my std 6 C loaf using KA Unbleached Bread Flour; therefore I've gone from using a flour at 11.7% protein to 12.7%. There water volume has increased from 2 C to 2 1/4 C. Although the dough feels a bit more hydrated, I'm wondering about the rise, ...