Hi! I recently found out that I add about 5 grams of water each time I perform a bowl/coil fold, which adds up to about 20-30 grams per dough. Since I don't bake such large quantities at home, this is a significant amount percentually. For example: a dough that was originally 500g of water and 750g of flour is 67% hydrated, but add 30 grams of water and suddenly you're in the 70% territory (not even including the liquid starter)! I thought, maybe people who boast about those high hydration doughs include this in their formula? Either way, it has made me more cautious of the amount of water I start with.

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