Hydration notes: 68% vs 75% vs 80%
Same flour (a bread flour with about 12.5% protein, plus 10% whole wheat), same starter, same schedule. Only the water changed.
| Hydration | Handling | Oven spring | Crumb |
|---|---|---|---|
| 68% | Easy, shapes tight | Very good | Even, soft |
| 75% | Sticky but manageable | Good | More open, glossy |
| 80% | Hard to shape | Spread sideways | Open, a bit gummy |
With this flour, 75% is my sweet spot. The 80% dough would probably work with a stronger flour or more practice with shaping, but I'd rather bake a good 75% loaf every time than a great 80% loaf once in five tries.
If you're starting out, begin at 68–70% and go up only after your shaping feels confident.