Effect of Humidity during bulk fermentation on hydration?
Hello! I'm making my first foray in to the world of baking and sourdough and all that malarky, but I've got myself a bit of a question:
During bulk fermentation, I'm maintaining a consistent temperature by putting a pot of boiling water in the oven next to my dough. I notice that this (quite obviously) generates a high level of humidity; while I'm not sure of the effect of this (not done it enough to know the difference), does anyone know if this affects the hydration of the dough? I'm currently working at 70% hydration