That's a great question, Mark! Interestingly enough, we've found that 75% hydration seems to be the magic number for this method. Increasing the hydration further to account for a high-hydration dough doesn't seem to have a terribly significant impact as far as texture goes. This method creates the most dramatic differences in sandwich breads and sweet rolls where the starting hydration is typically lower to begin with. Happy baking! Kat@KAF

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