My boulanger friend Thierry in Paris got his hands on some Maiorca flour and fiddled about with this heritage Sicilian grain recently. I snapped up my last bag I'd gotten from Gustiamo, and followed course. I wanted to try his version, my own efforts before I wasn't as sure about, and wondered still if this flour is really good for bread making? As it's said that Maiorca is more common for pastries like cannoli shells. So as Thierry described using a stiff levain (mine was using a flour of high extraction) and a hydration nearing 85%, which from previous attempts seemed too high…but this dough came around and was quite active!