Yes, 95-99% of bread's mass is a strongly hydrophilic raw material, and the percentage of water in the precooked product is vital to the outcome. It's obvious t

Yes, 95-99% of bread's mass is a strongly hydrophilic raw material, and the percentage of water in the precooked product is vital to the outcome. It's obvious the best one can do is to get the dough into the general vicinity of "good enough", and then adjust by other indicators.