Re: Does side support of balls during fermentation impact rise in the oven?

What temperature are you baking at? I bake at lower temps and I find that a lower hydration dough tends to give me a bit more rise in the oven vs. higher. This seems to be against conventional wisdom on this board that higher hydration will give more rise. I mean. I can get tremendous rise, baking bread at 325. Dough formulation and “readiness” play a huge factor.