I am currently using a no-knead bread recipe that uses a high hydration (78 %) and uses AP flour. (910 gr AP flour / 710 gr water / 20 gr salt / 1 pack instant yeast) If I want to use bread flour instead of AP, should I change the hydration? And in case of brown flour or whole wheat flour? Bread flour is easier to get here than AP and I prefer wholewheat over white bread. Wholewheat is difficult to get, but I can get brown flour. Hence the questions.