I know that there are many different breads that only vary on the level hydration used.and the shape. Shape I can attribute to esthetics, but what exactly is achieved with the different levels of hydration? This is still the one issue that I cannot find a good answer for. Even the Stella video about the Bakers Ratio just says that this bread is that hydration, but it doesn't explain why.
Thanks in advance for everyone that can help with this. I really do appreciate any help.