The Country Loaf, taken a step further with higher hydration.

The Country Loaf, taken a step further with higher hydration.

Sometimes I push the water up for a softer crumb and better flavor.

It’s not just about adding more water, it’s about finding the right balance and listening to the dough.

I add water bit by bit, feeling how the dough changes.

That’s how I learn what it (and I) can handle.

Wetter dough takes practice and patience, but it’s worth it for delicious bread.

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