Part 4/9:
In addition to measuring the water correctly, how you introduce it to the flour matters as well. A common mishap is adding all the water at once instead of gradually. Implementing the "bainage method," where you initially mix some water with the flour and slowly incorporate the rest, allows for a more fruitful gluten network development.
This method enables you to achieve a higher hydration dough, which is particularly beneficial for specific breads like ciabatta. With time and practice, you will find that mastering dough hydration can create beautifully extensible results.