this post was submitted on 30 Jul 2023
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Bready
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I think it's 50% but I don't have the recipe in front of me.
I’m beginning to see the pattern that these seem a lot drier than… at least what I’m doing today and probably what I was doing back then.
Recipes would try to warn sometimes about incorporating too much flour, you know, disaster, so maybe then I shied away from a lower hydration unnecessarily.
More hydration is probably safer because the final loaf doesn't change size. More flour makes it bigger. However, too much hydration impedes gluten formation. Too little does as well. Find the balance that works for you.