What are the advantages of a high hydration bread?
Hi Guys
I've been cooking regular bakers yeast bread for quite a while now but have recently made the jump into sourdough.
I've been trying with a few different recipes and am fairly happy with the success I'm having but I was just wondering what the advantages are in a high hydration bread? I have tried a couple fairly high hydration recipes and the dough is just so hard to work with. I realise that this is something ill get better at with practice but the last couple of loafs I have done have been much lower only been about 60% hydration and I've been really happy with the results and the dough is far easier to work with.
I was just wondering exactly how the end products changes based on how high the hydration is?
Thanks in advance for your help, the fresh loaf community is by far the friendliest and helpful I've come across.
Greg
PS apologies if this is a bit of a silly question, the whole sourdough process seems far more complicated (and rewarding) than most of the breads I've done before.