Reply To: Making the Braided Bread in the Land of Israel

The local white flour is about 10 percent gluten. You want it around 14-15, so, add about 40 grams gluten/kilo. If you are in the hills, there is less atmosphere keeping the dough down, but less effective cooking also. In the lowlands, the humidity is probably helpful. Note: this is just the math, not experience. I do whole grain sourdough, no eggs little oil, suspended seeds, spices or sprouted grain. It is not fluffy bread.