Do dough with a higher hydration take longer to proof? I know the amount of leavening and the room temperature are a factor.. Just doing some research. Any help would be appreciated.
In my experience, and from what I've read, higher hydration doughs always ferment more quickly. Typically a dough with a hydration of over 70 percent or so will accomplish it's bulk ferment in a little under 4 hours as long as your kitchen is 75 degrees or you heat your water in the dough up to 80 before mixing. More water means less flour, which means quicker fermentation...also the added water makes fermentation move faster. Think of wet doughs as a giant sourdough culture, if that makes sense. It will ferment quickly, and if left too long will lose it's gluten structure and become more "liquidy," like a starter would.
This was very helpful!