I mixed up my first batch of carefully weighed and measured dough with a target hydration of 65%. It came out a little more wet than I was expecting, though as a complete novice I don't really know what to expect. So I tried to measure it: Took a 27.4 gram sample, pre dried it in the microwave and then put it in a 400 degree convection oven for 40 minutes till it seemed dry and the dough was very dark brown and got a 14.4 gram reading which is ~48% . I've put it back in the oven at 250 and will leave it for 4 hours and re measure. But I was wondering if there is a protocol for this procedure with dough.
Edit: Perhaps true hydrates are formed?
Edit: Well, obviously, so I guess the question is how strong are the bonds?