Protein, one of the most important thing in the flour that affect your dough water absorption, cohesiveness, viscoelasticity, dough strength, texture, loaf volume, crumb grain and many more. It’s not surprise that the ratio in your flour selection is very important in bread making. Here’s a quick tips when you are trying to create your product mouthfeel, experiment with different ratio of protein in different flour, mix them and make it yours. 😉 One you found your secret number, no body will be