When it comes to bread texture....does hydration have an impact of the final product....or is it hydration pluse some other variable? So, when it comes to the final product, does higher hydration create a "lighter" bread (more moisure=more vapor being created when heated up..= more air pockets)?

I create a super hydrated dough for my pizza...create on Wednesday, let rise til Friday in fridge...then place into a cast iron pan with lots of olive oil for an incredibly light and crispy "deep dish" pizza. Migrating to a very hydrated dough for that ahs made an incredibly delicious difference for my pizza crust. But...what about various bread types? French, Italian, etc.

Thank you

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