Overheard a pro at the bakery supply store say something about dough hydration that got me thinking

I was at a shop in Portland last weekend picking up some new bench scrapers and heard this older baker tell a newbie that "80% hydration isn't a rule, it's a suggestion." He went on to say he's been doing 65% for his sourdough for 15 years and gets better oven spring. Made me wonder if I've been over-hydrating my dough for no reason. Has anyone else tried dropping their hydration way down and seen better results?

2 comments

2 Comments

gavinperez21d ago

65% is actually pretty standard, not some radical secret move.

gavinperez21d ago

Nah I mean 65% is pretty high for most normal setups though.