What do you recommend for a bread recipe that starts out at around 70% hydration? (The original recipe has 310 grams water and 440 grams flour.) Increasing to 75% hydration gives a very small additional amount of liquid, for a very small amount of slurry. I'm going to try to split the difference - start with a slightly higher hydration than 75% but still use up all the additional liquid in the slurry - and see what I get... but I wonder if you have a more scientifically-based recommendation. Thanks! This whole process is really interesting.

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