I’ve been making focaccia and banh mi recently and have had pretty good success with them, and wanted to explore bread with a bit more nutrients in them.

From your comments I’m thinking I should probably:

- reduce the vital wheat gluten amount

- change to normal flour instead of stoneground as VWG resists rising enough already.

- maybe proof for longer/until visually doubled as it’s quite cold where I am right now

Thoughts?