Correct me if I'm wrong about this but I think that if my dough has a higher hydration it will take longer to brown. I was thinking that I might make a couple of batches of dough, one higher hydration (65%) and one lower hydration (62%). The plan is to start with the wetter dough and as the floor gets cooler use the dryer dough. Has anyone tried this or have any thoughts on this idea?
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Hydration and Floor Temp