Hi there :-
i used this formula by using bread flour and it turns out perfectly... By kneading it in food processor for app. 1 minute after, little more kneading with hand just for 30 seconds... With app. 72 hours fermentation in the fridge.
255g flour (100%)
153g water (60%)
1.5g yeast (.6%)
6g salt (2.4%)
4g oil (1.5%)
2.5g Sugar (1%)
My question is... I was out of bread flour... And i only substitute it with unbleached flour..
But the dough was too much wet inside the food processor.. Where i added again more than 5 or 6 Tbsp of the unbleached flour.
Is this normal?
I mean does actually the bread flour needs more water than the unbleached one?
And do i need any adjustments if i want use the unbleached flour?
Thanks in advance.