Red Seal Baker Practice Exam 2026 – Comprehensive Prep Guide

Hydration level plays a crucial role in determining the texture of dough, primarily influencing how gluten develops and how air is trapped during fermentation and baking. When dough has a higher hydration level, it means that there is more water present in the mixture relative to flour. This increased moisture contributes to the dough's ability to stretch and expand, resulting in better gluten formation.

A higher hydration dough typically leads to a more open crumb structure, which refers to the airy and light texture that is characteristic of many artisanal breads. The water creates steam during baking, helping to lift the dough and create larger air pockets, which contributes to that desirable open crumb. Additionally, the increased moisture keeps the finished bread softer, making for a more pleasant mouthfeel.

In contrast, lower hydration levels usually produce a denser and tighter crumb because the dough is less extensible and does not trap as much gas during fermentation. This can lead to a more compact texture, which is often seen in certain types of bread that are intended to have a firmer structure. Therefore, higher hydration resulting in a more open crumb and softer texture is the accurate understanding of how hydration impacts dough behavior and final baked product quality.