Hi Leslie, the ratio is actually water to flour, so this would be 794/864, so about 92%. If you add in the 18g of vital wheat gluten as part of the flour content the hydration would be more like 90%. This will still be a fairly wet dough, as most no knead doughs tend to be, but both the whole wheat flour and the added vital wheat gluten will soak up more water and ultimately make this dough manageable. 

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