The No-Knead loaf on the left was made with the approx recommended 1.66 cups of water.

The No-Knead loaf on the right was made with 2.33 cups of water.

1. Both rose, but the higher-hydration loaf rose slightly more quickly and higher

2. The higher-hydration loaf absolutely collapsed after being shaped for proofing, though it still expanded and bubbled. Even after a re-shape and flour to dust, it still stuck all over the tea-towel.

3. This is not a perfect experiment, since the higher-hydration loaf had to sit (slop) around proofing for another hour while the other loaf baked.

4. The results were surprisingly similar. The regular-hydration loaf kep a slightly rounder, higher shape, but not significantly so. Both loaves have a great crumb and flavour. The regular-hydration loaf was much easier to work with.

CONCLUSION: higher hydration will help dough rise more quickly, and be more “bubbly”, but is much harder to work with (sticks to everything) and shape