I am currently using the 1-2-3 method.
the question I have is in regards to the sponge (the mix I make before bulk rising). What hydration do people make it and why?
I never actually calculated it until recently but found that generally speaking my sponge will be about 130%. The extra flour and the salt come in just when bulk rising, which reduces the hydration to 71% as per 1-2-3 method.
Would there be any advantage making my sponge at, say, 100% hydration? would that change anything?