Part 3/9:
To gauge this, refer to a simple chart that outlines the recommended hydration levels based on protein content. An effective guideline is to use around 1 kilogram of flour—calculating the hydration percentage accordingly. Moreover, a practical test involves measuring out portions of flour and gradually adding varying water levels until you notice the dough has developed a windowpane effect, indicating a good gluten structure has formed. Remember: it’s always better to err on the side of using less water than too much.