Behold the loaf
Mentioned elsewhere on the indieweb
TBH, I'm still not sure how to gauge hydration, but it's for-sure 100% white. I've been thinking about mixing up the flour, but want to improve a bit more before expanding my baking horizons.
Nice crumb, looks like 100% white? ~70% hydration?
Do you mean you didn't measure the amount of water or you're not sure how to calculate hydration?