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I'll make this a bit jazzier one day but so far here's some basic hydration details for types of bread
| Bread | Hydration | Notes |
|---|---|---|
| Standard Loaf | 60% - 70% | 1000g dough per loaf |
| Bagel | 60% | 113g per bagel |
| Focaccia | 87% | 1100g for 9x13" brownie tray |
| Pizza | 65% | 290g dough per 12" pizza |
| Pizza (focaccia style tray bake) | 80% | 1160g dough for 43x29cm tray |
| Ciabatta | 80% / 100% | 30% of flour is pre-fermented at 100% hydration |