Whole wheat dough after kneading
Hello, so I'm trying a new no knead recipe I saw online and it says the dough should look like this above ^^, when it's time to stop mixing...
But I mixed it a lot and the best I could make it look is this:
Now, I did change some things...
The recipe called for 2 parts whole wheat, 1 part buckwheat and 1 part rye flour. Well, I used 3 parts whole wheat and 1 part rye, since I did not have buckwheat flour.
Also the recipe called for 2 cups of water and 4 cups of flour. Well, converting this to grams it showed me that it would be almost identical... So the dough would be almost 100% hydration...
So instead, I used 400g water to 480g flour.
Now can those changes be the reason my dough looks very different than the dough from the recipe?
And if so, what is the real reason? Less water or not using the buckwheat?
..and try to make sense of what the recipe wants and how you changed it.
Original Recipe
Whole Wheat flour : 2 cups = 240g
Buckwheat flour : 1 cup = 120g
Rye flour : 1 cup = 102g
Water : 2 cups = 472g
Total Flour = 462g and Total Water = 472g = 102% hydration
Now let's look at your recipe:
Whole Wheat flour : 3 cups = 360g
Rye flour : 1 cup = 102g
Water : 400g
Total Flour = 462g and Total Water = 400g = 87% hydration
Well the only things I can think of is flours behave differently and absorb water differently. Plus, you've changed hydration. Your recipe is not the same as theirs. A different recipe altogether.
isn't very thirsty and you have replaced it with WW which is thirsty and have cut hydration too. So your mix is dryer than you think. but 87% hydration isn't the end of the world but high hydration is what makes no knead recipes work.
The rye and buckwheat have little gluten to develop with time so your added wheat and no buckwheat sill likely be better than the original by a wide margin if it isn't too dry.
Happy Baking