I'm out of all purpose flour and used bread flour in Martin Philip's oatmeal bread. The recipe says to do stretch and folds but this dough is very tough and tight. Is it the bread flour?
Bread flour usually requires more water than AP flour (probably because of the higher protein content of bread flour). Try adding more water to your recipe when using bread flour as a substitute for all purpose flour.
Thank you! It definitely feels less hydrated than the 75% I calculated. I'll increase the amount of water next time. Also, letting it rest a while relaxed enough that I could do some coil folds
If you're still going to work the dough with folding, you can add a little water just by rubbing it on the surface and letting it absorb; then as you do the fold, that works it in somewhat.
Bread flour usually requires more water than AP flour (probably because of the higher protein content of bread flour). Try adding more water to your recipe when using bread flour as a substitute for all purpose flour.
Thank you! It definitely feels less hydrated than the 75% I calculated. I'll increase the amount of water next time. Also, letting it rest a while relaxed enough that I could do some coil folds
If you're still going to work the dough with folding, you can add a little water just by rubbing it on the surface and letting it absorb; then as you do the fold, that works it in somewhat.