I had an earlier post, blogged from the NY Times, that talked about a peculiar no-knead bread recipe. I’ve since been following the blogs and a couple of followup articles, and it’s got me interested in recipes based on weight-to-weight percentages of ingredients. Typically, that’s how the professional bakers do it. As a starting point, today I’m making a 75% hydrated loaf (500 g flour, 360 g water.) It seems to be a pretty wet dough. Photos when they’re available.