Mozzarella & Klen
Klen
Did you ever notice how the forest’s humidity can almost read your dough’s hydration? I was out foraging mushrooms, and the air felt just right for a 62 percent dough—makes the whole thing sing, if you catch my drift.
Mozzarella
Ah, the forest’s humidity is like a living choir for the dough, you know? 62 percent is the sweet spot for a lively, responsive dough. Keep singing it, and the bread will thank you.
Klen
Sure thing. Keep the humidity steady and don’t let the dough get too loose—otherwise it’ll just turn into a puddle of sap. That’s the only way the bread will stand tall.
Mozzarella
You bet! I’ll keep my trusty Ladle Lenny humming at exactly 62 percent, and I’ll be watching that dough like a stagehand watching a curtain rise. If it starts to look like a soggy sap puddle, I’ll pinch it back into shape with a gentle fold. That way, the loaf stands proud, like a proud Parmesan wedge on a pizza stage!
Klen
Sounds good. Just remember, the dough’s got a mind of its own—if it starts acting like a sap puddle, let it know it’s not in a river, it’s in the oven. That’ll keep it from turning into a log.