High-Hydration Dough

A dough's hydration is the ratio of water to flour by weight. A 100% hydration dough has equal parts water and flour, like a focaccia or a ciabatta. The extra water lets the dough trap large gas pockets during fermentation, giving the open, holey crumb associated with rustic Italian breads. Working with such a wet dough by hand is messy and feels wrong if you are used to firmer doughs, but resist the urge to add flour, which will tighten the crumb. Use a damp hand or a dough scraper when handling. Hydration above 80% is generally considered high.