T65 French flour
I enjoy making bread and like Delia's French bread recipe. I recently purchased some T65 French Bread Flour. I read somewhere that if using this flour rather than 'regular' strong bread flour you need to reduce the amount of water by 10-15%. Is that correct? Have you and Delia had any experience of using this flour in your recipes? Any tips gratefully received.
Thank you, Jayne Neal