Experiment: Amount of water in dough

In August I came up with the idea to start some experiments. In each experiment I will bake the same bread twice, simultaneously, but I alter one condition. My first experiment was about the amount of water in the dough. I made a dough with 60% water, and one with 70% water.

ingredients
300 g flour
150 g wholeweat flour
50 g rye flour
1,5 tsp salt
3 tbsp glutenpowder (to make up for the shortage of gluten in rye flour)
1,25 tsp instant yeast
0,25 tsp sugar
300 g water en 350 g water, respectively

method
Mix the dry ingredients in a bowl. Do this twice.
In one bowl stir in 300 grams of water en mix until incorporated.
Do the same with the second bowl, but this time use 350 grams of water.

Knead both doughs 10-15 seconds on a lightly oiled working surface. Let rest for 10 minutes.
Repeat after 10, 10, 30 en 60 minutes. (This is the method described in Dan Lepard's book, The Handmade Loaf.)
Shape and put in a loaf tin. Let rise for one hour (or doubled in size).
Preheat the oven at 220°C. Bake 35 minutes.


At the left is the bread with 70% water, right 60%


Crumb of the bread with 60% water


Crumb of the bread with 70% water

I find that the bread with 70% water has a lighter crumb with larger holes.
It is a slacker dough, so it inclines to spread horizontally, rather than rise vertically.

I prefer the 70% dough, especially when baked in a loaf tin.