Hydration experiment

Method

1. Start. Mix and label each dough; give them identical folds, time, and temperature.Watch for: Cut through the center and sweep up the side while rotating the bowl; stop when the last dry streak disappears so you preserve air and tenderness. Scrape the bottom and sides once, then stop at the texture described; extra mixing can add air or develop unwanted gluten.
2. Then. Shape as best each allows and proof side by side.Watch for: Cover so the surface cannot dry out and judge readiness by volume and feel, not the clock alone; a cool room may need longer. Use only enough flour to prevent sticking and handle evenly so every piece bakes at the same rate.
3. Finish. Bake identically; compare handling, spread, volume, crumb, and keeping quality.Watch for: Begin checking at the early end of the range; use the stated color, movement, or internal-temperature cue rather than time alone.