Which statement best describes the effect of higher dough hydration on crumb?

• A. It yields looser dough and more open crumb.
• B. It yields a more compact, dense crumb.
• C. It slows fermentation.
• D. It makes dough less sticky.

Answer: (A)

Higher dough hydration means more water in the dough, which makes the dough looser and more extensible. That extra water helps the gluten network hydrate more fully and allows gas to expand and be retained during fermentation and baking, producing a crumb with larger, irregular holes—an open crumb. When hydration is lower, the dough is stiffer and traps less gas, yielding a denser crumb. While water can influence fermentation rate, the defining effect on the crumb structure is open, airy cells. Also, more water typically makes dough stickier, not less, so descriptions of reduced stickiness or a denser crumb don’t fit.