Josey Baker on Bread: Whole, Wild, Wet, Slow and Bold
...both Baker and Miller push that wetness to very high hydration levels: sometimes in the neighborhood of 120% hydration if you’re keeping score. (N.B. Hydration level refers to the ratio of water to flour by weight: 100 grams of flour mixed with 100 grams of water = 100% hydration) A big advantage of wet dough is that you don’t need to knead it. The gluten strands align on their own in the wet dough matrix. You still have to do some stretching and...
