Is high hydration always better?
Newbie here. Just started baking my own bread 1 month ago. Started off with Jim's No Knead Method and have since purchased a few of Peter's book.
Was wondering if high hydration is always better?
I bake mostly wholemeal/wholewheat bread with no white/bread flour and I find a slightly higher hydration helps with a better crumb but the problem is, my bread flattens during baking. I bake them in Dutch Ovens.