This is One of the Most Delectable Breads I Have Ever Eaten. It has a high percentage of whole grains and a solid level of acidity, yet it is surprisingly light. What appears to be a misprint—98 percent hydration—is in fact correct. The grains in the soaker take in a great deal of the overall dough water, and once mixed, the bread has a moderately loose texture. The percentage of salt appears high at first glance as well, but it is necessary to add salt to the soaker grains as well as to the flour.