Dough % hydration effect on crust and bread quality
I am fairly new to high hydration doughs. I like everything about them, including the challenges they through at you. A few days ago, I baked 3 baguettes - 66% hydration and the crust generated a beautiful crackling sound as it cooled just after baking. Then, using the same ingredients, I increased the hydration to 70%.
I liked both the 66 and the 70% hydration resulting breads. May have a preference to the 70% look, feel and taste, including the somewhat larger holes in the 70%, but these made no cracking sounds.! The question is.... is there a relation between the crackling sound and the best or ideal % hydration for a particular recipe. Yes, I still need to work more on the lame skills!