This is the final dough after mixing and resting for five minutes. I kept wetting my hands to make an adjustment, but now I'm not sure that was right.
i was not expecting such a dry dough. But the book says the soaker and biga would have a similar texture to a final dough, and the three ended up very similar.
Am I being a newbie, or isn't this formula 80% Approx? Shouldn't it be a wet dough?
Thanks for talking me through this! Wish I could get my final dough pic to post.
window pane test was a "just barely" deal--it worked, but the dough still tore easily.
Your flour is probably more absorbant than the flour in the recipe and that would explain why your dough ended up being so dry. We often have to adjust water according to our ingredients as they are not all the same, and this applies especially to flour.
i've never accomplished that before. I think it was a tad dense, too. Great flavor!
Thanks so much for your help!!
...using KAF whole wheat flour, and I find that the dough needs more water (or less flour) than stated in the recipe.
Since I live in an Alaska rain forest, I am not used to needing more water, lol. But I'm glad you had the same experience. More hydration is my goal for next time!
I want to echo increasing the hydration of the Reinhardt WW sandwich loaf. I make this bread weekly for my family, and I have for a number of years now. I got good results even with the original hydration, but over the years I increased hydration, and the bread got better and better. I don't really keep track any more of exactly how much, especially because I usually add seeds, nuts, dried berries as well. So I know how I want it to feel, and I add water in small amounts until I get there. If I had to guess, I would say it's an additional 20-30 grams, not more than that. I don't worry about it being too sticky when handling -- it always bakes up great!
jaywillie