Today I want to pay your attention to the percent of water we see in bakers' recipes. Sometimes we see 80% of water and use the same amount for our flour. And that's a big-big mistake...

Classic country bread formula, 72% hydration this time. As most bakers, I usually try to add more and more water to the dough, learn how to handle it in the right way, but my family prefers such a crumb...