What a wonderful site - I used to make breads that could have won wars, heavy and hard like bombs and I had stopped and filed it in the too hard basket - thanks to the No Knead Bread recipe from the NYT this has changed - featherlite almost floaties - no quite but there is one thing I do not understand that is the comment by fellow breadies " 65% hydration " or I willi increase the hydration. Now that has to do with addiing an amount of water or having a sloppy dough - see no flies on me ! but how do you calculate the hydration percentage ? and what does it do ? what is the diffeerent outcomes??
regards from a Downunder