KotiChef

Hydration isn't just a number on a recipe – it's a fundamental tool that determines the personality of your bread. Once you understand how water content shapes everything from how dough feels in your hands to the final texture in your mouth, you stop being intimidated by sticky doughs and start seeing them as opportunities.

The next time you encounter a recipe calling for higher hydration, you'll know what to expect. That initial stickiness isn't a sign of failure; it's the first hint that you're creating something special. Whether you're working with a manageable 65% sandwich bread or tackling an ambitious 85% artisan loaf, you now have the knowledge to read your dough and work with its nature rather than against it.

Understanding hydration transforms you from someone who follows recipes to someone who understands bread. You'll find yourself making small adjustments based on how your dough feels, recognizing when environmental factors are at play, and most importantly, developing the confidence to embrace the full spectrum of what bread can become.