Re: How to control hydration? (was: Re: Bread With Holes)

Robert Marshall wrote:
> 
> How does someone control, or measure for that matter, the amount of
> hydration in their dough? 

Not to be a wise guy, it is simply a matter of adding more
water.  Just add a little more water to your usual recipe. 
Increase it a little at a time untill you get a dough that yeilds
the bread you want.  Don't worry about what the actual hydration
is.  Who cares?  It is a non issue for your personal use.  Slack
dough and a hot oven are the two big factors to get big holey
bread.  All the rest is working the margins.  Not that that is a
bad thing, but first things, first.

Regards,

Charles

-- 
Charles Perry
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