How floppy is your dough?
Today I'm making two breads that are otherwise identical except for hydration. One is 65% and the other is 75%. I'm trying to make a more open crumb bread and working on folding and shaping technique. I know you can get a very open crumb with a stiffer dough (or at least Trevor Wilson can). And the two doughs do indeed handle differently given the five percent hydration spread.
But I saw this on Trevor's instagram feed and it made me wonder.. Here's him shaping a loaf: https://www.instagram.com/p/BeLovYxH79c/?hl=en - I wondered why don't I ever get dough that "floppy" when I'm pre-shaping. He comments that it's a 78% hydration dough. So there's the reason..
So here's my question(s) to you: if you have a "go to bread recipe", what's it's hydration.. where do you find your hydration sweet-spot? And is it because of how it handles or the taste that you like that hydration?
Normally I'll stick to 70.. but I'm starting to think I should maybe up that number.. maybe it will make it easier to shape (assuming I don't go over 80) by making the dough more extensible.