High Hydration Sourdough
Sourdough having hydrations in the range of 60-65% are easy to handle and, if good practice has been followed, produce acceptable loaves. Why, therefore, do many authorities specify significantly higher hydrations in their recipes ?
In addition to pursuit of the "Wholey Grail" crumb and the skills challenge involved, are there other reasons for using difficult to shape wet doughs ?
Wade37 (who is content, at least at present, with close, even crumb)