Hi, thank you for this great article. I have learned during the years that the level of hydration goes up according to the type of bread we make. For example, I use something around 65 percent when I want to make flat bread. By flatbread, I mean bread like Lavash or Naan. For pizza and bread similar to pizza, like Barbari, the percentage goes up. I usually make 72 to 78 percent for this type of baking. Everything over 75 I use for Westen type of bread which should be high and with open crumb. As I am originally Iranian, I mentioned Lavash and Barbari.

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