Proteins absorb 150-200 percent of their weight in water; the patent flour is 0.5-1% higher in protein (based on the desired 11-12% protein content for artisan bread flour), and will therefore need more water to achieve the same consistency in the dough.  Most artisan bakers would say that dough consistency is more important than water…[Read more]

A common cause: not tight enough pre-shape or shaping; not enough tension on the loaf leading to poor oven spring.