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This is a 90% hydration dough. Yes, that’s right! It’s 450g water per 500g flour. And this without taking into account the starter in the dough, which increases the hydration slightly. I know, you wouldn’t say it’s 90% by how dry and dense the dough looks and feels like. But it is. And this is a great example why all posts out there showing an X% hydration dough is not always conclusive Every flour absorbs water in a different way; a 90% hydration dough can look like this when stoneground bread
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