Why Hydration Matters More Than Your Flour

Hydration is the ratio of water to flour in your dough. It sounds academic; it isn't. Move from 70% to 78% and you'll get a wildly different loaf from the same starter and flour.

Higher hydration means a more open crumb, a thinner crust, and a longer window of fermentation. It also means the dough is harder to handle. Coil folds save you.

Start at 72%. Bake three loaves. Then add 3% water and bake three more. You'll learn more in a week than in a year of reading.