DMC, I know you didn't ask but since I am one of those ppl who likes a well hydrated dough, I thought some insight into what I do might explain things a bit. From hand kneading a variety of flours, I've noticed that when I knead to a certain consisitency that I like, different flours will have different HR's. This makes sense since the protein levels vary and in my mind, it's the protein content that determines the level of water a flour will absorb.
For me a 66% HR for caputo 00 flour feels similar to a 69-70% HR for AP flour and a 73-74% HG flour. Let me say again though that I live 5000+ feet above sea level and in a very dry desert environment, where moisture is wicked away very quickly. If dough is lefted out without cover, it forms a skin fairly quickly.
This means several things. One, my flour is likely drier than someone living in a humid climate. 2) My dough is likely losing moisture during the 30min it's out while I'm kneading. I don't knead for 30m, but the dough is out that long. After that I try to keep things covered and sealed.
When I first noticed my hydration ratios were higher than most, it would bother me a bit. I would double, and triple check my math. It's not my math. Since then, I've not worried about it.
Then there is the issue of bench flour. How much bench flour am I using? I typically use about 1gm or less of bench flour during dividing and balling. Yes I measure that amount and factor it into the HR.
I don't measure the bench flour use for stretching the dough but it's not much. Around 1gm at most and that doesn't change my HR very much. I've also noticed that when a dough is kneaded well, it will require very little or no bench flour during the dividing and balling stage (after bulk rise).
Prior to stretching, I typically cover the doughball in flour and shake the excess off and then use a minimal amount of flour on the peel. So I would say that my doughs absorb very little extra flour during this whole process.
I'm posting some pics of what my dough looks like today after bulk rising, dividing, and balling. Here is an AP flour dough at 71% HR. No bench flour is used during the dividing and balling. I dusk a very minimal amount of flour in the pyrex dish for the dough to sit while it's proofing. No flour is added to the top.