Winter-wheat flour is recommended for hearth breads that have long, slow fermentations, and are hand shaped, proofed in bannetons or between folds of baker's linen, and baked directly on the hearth or baking stone.

Question

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Winter-wheat flour is often recommended for hearth breads due to its higher protein content, which provides the necessary gluten strength for the long fermentation processes and shaping techniques involved in making these types of breads.

Winter-Wheat Flour Is Recommended for Hearth Breads That Have Long