Bread

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Nef in reply to @Arducius

Quality and type of flour play a huge part. Some flour will hold huge hydrations, while others will form a batter when used in the same proportions.

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Arducius in reply to @Nef

Ok, I'm using Doves organic strong bread flour which I've been using for ages. The farm is only a few miles down the road from where I live and I like using local flour for local people but should I consider something else?

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Polygon in reply to @Arducius

Bacheldre is good, 75% might be pushing even that tbh. I made a couple of 70%ers yesterday and they came out OK.

Doves is good but doesn't cope with over 65% well IME. I do like their malthouse variety a lot though.

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