Hydration Levels - Tartine Loaf - Too Wet?
I have been making the Tartine loaf for a while with inconsistent results. The bread always tastes great, but I have been struggling to create sufficient surface tension, and the oven spring has not been satisfactory.
I decided to use less water this time (650 grams instead of 750 grams with 1000g flour). The dough was much much easier to work with, shaping and surface tension were accomplished easily, and the oven spring was impressive (see below). I attribute all of these to the the drier dough.
The Tartine book says that as bakers get more experienced and can handle softer, wetter doughs, they can raise the hydration levels.
Why are wetter doughs advantageous?
What will be different about the loaf I just made with much drier dough?