Correct me if I'm wrong about this but I think that if my dough has a higher hydration it will take longer to brown. I was thinking that I might make a couple of batches of dough, one higher hydration (65%) and one lower hydration (62%). The plan is to start with the wetter dough and as the floor gets cooler use the dryer dough. Has anyone tried this or have any thoughts on this idea?
No announcement yet.
Hydration and Floor Temp