Nymdok explains dough hydration stages

- @Nymdok posted a primer that frames hydration as flour:water by mass and maps dough volume through three stages: post‑mix ferment, pan proof, and oven spring. - The post emphasizes reading volume at each stage rather than relying solely on recipe percentages to judge development and predict oven behaviour. - That stage-based view helps bakers spot where a batch is drifting — during bulk, final proof, or in the oven — and isolate fixes faster. (x.com)