Hydration Overflow: 82% Open-Crumb Ciabatta & Focaccia
When dough goes liquid: Master 82% hydration with bassinage and coil folds. Massive pockets and an ultra-glossy open crumb.
Pushing Hydration to the Hardware Limits
82% hydration is where ordinary baking advice breaks down. Only through bassinage (staged water addition) and repetitive coil folds can an ultra-open honeycomb crumb be achieved.