What happens when you change Hydration rate?
Is there any way to generalize what happens to a hearth bread or sourdough when you either increase or decrease the hydration rate? My understanding is that a highly hydrated dough produces a more open crumb. Does that mean those loaves have to be baked longer than a lower hydration loaf using the same method and ingredients? What's the lowest hydration level you could have and still expect to have a tender and delicate crumb in a sourdough?
Thanks in advance