Hydration is seldom black and white, given atmospheric conditions, how each person measures flour, and how the flour's been stored. So I'd start with the amount of water called for. Once you've combined the ingredients, let the dough rest for 20 minutes before kneading; if it seems quite stiff, then sprinkle the dough with water and knead it in, adding more water if necessary to make a soft, smooth, but not overly sticky dough. I think that's your best bet. PJH@KAF

• Reply