How do I test different hydration levels to find the right one for my flour?
Use 100 g of flour in each bowl and just vary the water, for example 55, 60, 65, 70 and 75 g across five bowls. Rest each for 15 minutes, then stretch it thin against the light; the wettest one that still holds without tearing shows your flour's hydration ceiling. Samples of 100 g each are plenty to feel the difference, and you can feed the leftovers to your starter.
Answered by Hendrik, The Bread Code
From the book
Proceed and mix the flour and water mixture until you see that there are no chunks of flour left. Wait 15 minutes and return to your dough. Carefully pull the dough apart with your hands. Your dough should be elastic, holding together very well. Stretch your dough until very thin. Then hold it against a light. You should be able to see through it. The flour-water mixture that breaks without seeing the windowpane is your no-go zone. Opt for a dough with less hydration than this value. You will know that your flour mix can go up to 65 % hydration, for instance. Use the leftovers of this experiment to feed your starter.
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