You make an excellent point, David! The degree of hydration is certainly something to consider when deciding whether or not to use a brotform. While I wouldn't recommend using one for an 100% hydration recipe like our Pan de Cristal bread, any loaf that you are able to successfully shape is a good candidate for a brotform. For higher hydration doughs you might want to take the added precaution of using a very well-floured liner, especially if the dough will remain in the basket for an extended time (like overnight in the fridge). This can make it easier to remove a wetter dough (in a pinch the liner can be peeled off the loaf, while it's hard to peel off the brotform). 

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