Baking is part science, part art. Call it erotic chemistry requiring sensitivity to feel, scent, pacing. Blah, blah, blah. What am I trying to tell you? Trying to follow the recipe for Millers Loaf from The Bourke Street Bakery Book I kept getting less than satisfying results. Having stubbornly stuck with a heritage Red Turkey flour, I decided to increase the hydration, then left the loaf for a long bulk retard fermentation. Voila, I hit a great loaf. All to say, consider upping or lowering hydration according to feel and room temperature.