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Yeah the lower the hydration the easier it is to work with. I normally stick to 62-63%. I did a high hydration dough about a month back and although the end product was amazing it was a nightmare to launch and turn.
With higher hydration doughs I think the mixing, folding and balling techniques are more critical. Glad it tasted good though.
Saffronspokes
I tried this recipe last weekend and it's really delish! But the dough was quite hard to form as it was still sticky and ripped easily.
Might it be because I used 65% water?