Robert Marshall wrote:
>
> How does someone control, or measure for that matter, the amount of
> hydration in their dough?

Not to be a wise guy, it is simply a matter of adding more
water. Just add a little more water to your usual recipe.
Increase it a little at a time untill you get a dough that yeilds
the bread you want. Don't worry about what the actual hydration
is. Who cares? It is a non issue for your personal use. Slack
dough and a hot oven are the two big factors to get big holey
bread. All the rest is working the margins. Not that that is a
bad thing, but first things, first.

Regards,

Charles

--
Charles Perry
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