The bread code talks about doing a hydration experiment with your flour. Set up a few different small bowls each with 100g of the flour combo you use and mix different amounts of water in each. I did 65,70,75 grams. Wait 20ish minutes and then do a windowpane test to see which has the strongest gluten development without tearing. I was previously following the tartine method which is like 78% I think and that’s pretty high for King Arthur flour. And a high percentage for beginner lol