Hey, I totally get the obsession with the perfect dough! For most rustic breads I aim for about 62–65 % hydration – so if you’re using 400 g of flour, I’ll add roughly 250 g of water. Salt is usually around 2 % of the flour weight, and a little bit of yeast or preferment can round it out. There isn’t a single “ideal crumb” equation, but the key is to let the dough rest at a steady 24–26 °C (about 75–80 °F). At that temperature the yeast does a good job of making a nice open crumb without over‑fermenting. Yes, I keep a kitchen thermometer handy for the dough. I like to check it at the beginning of the first rise, then again at the end of the bulk fermentation. If the dough’s at 24 °C when I’ve let it sit for an hour or so, I usually give it a second hour. If it’s creeping up toward 28 °C, I’ll pull it in a bit or lower the room temperature. That way the yeast stays active but doesn’t get too hot and produce off‑flavors. Hope that helps! Let me know if you want a step‑by‑step rundown for a specific loaf.