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70% is the new 80%. I went mad making pizza dough, pushing it to over 90% to get better pizza in my shit home oven. Bought an Ooni, and now I've realised 65% is king - you just need a bloody hot oven.
Going from 75% - 70% for bread has made a big difference too. Still got an incredible soft and glossy crumb, but spring and shape are way improved. I think high hydration compensates for certain aspects of the process but getting your schedule, shaping and fermentation right almost negates the benefits of a super wet dough - IMO. Retarding has definitely been the game changer I was after - 12-24 hours in the fridge after shaping gives better crumb, crust, and distribution of gasses through the dough - so you get a nice light loaf, without huge tunnels running through it.
Nef-
I tend to find that higher hydration highlights any flaws in technique or scheduling but it doesn’t actually have any great benefits apart from bragging rights. It has taught me better technique but has just left me feeling like I am pushing bubbles under wallpaper, as fast as one issue is sorted another problem arises (or fails to rise).
Two malted granary loaves from earlier today, retarded proving for twelve hours, released easily from banneton, retained shape, decent spring etc etc.
dancing james
I am bored of trying to get higher and higher hydration levels. The open crumb structure comes to a point where the bread is unable to be used for sandwiches and the loaves just end up sprawling outwards. Am sure I could work on shaping techniques to get more skin tension and possibly because of the extra water the dough is proving much faster and maybe I should shape it earlier. But reverting back to the thoughtful bakery recipe and my loaves get better oven spring and have better shape.
Higher hydration is great for a bread that is being dipped but other than that seems to be a tad disappointing. It may also be that I am lucky having a steam oven which also is encourages spring and crisp brown crust.