the one on the bottom turned out quite nice.
the one on the top I'm just making now.
Is it too wet or too dry? Should I still add some water at this stage (1st "knead" before autolyse of 30 mins.)?
It's a multigrain type loaf bread. Wheat, rye, bread, rye berries, wheat berries, black patton malt, malt syrup, gluten, wheat/rye/bread starter.
In my opinion, it looks too dry. Whole grain doughs ususlly soak up more moisture than do those made from only white flour (bran removed).
Ford
I ended up adding a tbsp of water at a time until it looked right over a few mins.
It has finished the autolyse and I just added yeast and salt.
Think it's gonna be OK .......... I hope. We're out of my last loaf.!!