[sva_]

I just use 80% hydration, it makes things easier and tastier.

[AlecSchueler]

Depends a lot of ambient humidity. When I lived in the North of Ireland (rainforest humidity) I always had to vastly reduce the humidity level of every recipe, sometimes by as much as half, otherwise I'd be drinking my baguettes.

[ericbarrett]

So true, I just ruined a rye loaf by under-hydrating it at 65%, but I live in the desert. Lesson learned!

I find it also depends on your flour, even batch to batch (we buy 50 lb bags). Some have higher moisture content and one needs to adjust by a few % even in the same external conditions.

[JustSomeNobody]

A bit messy though.

[ycombinete]

For me, anything over 65% usually requires stretch and fold technique, as opposed to a knead. It's not messy at all when done that way.