Author: starkstark
Date: Mar 27, 2008 05:26
Either my flour or my math is playing tricks on me. But lately I've
been getting a very wet dough, actually it's little more than a
batter. It simply cannot leave the mixing bowl. My question is what
can I do with it and when. Last time I promptly added an ounce and a
half of flour which may theoretically have lowered the hydration level
from somewhere in the 90's to somewhere in the 80's. The dough was
still too wet to trust on the counter so I transferred to another bowl
for it's 12 hour chill.
After, it was still too wet to shape. Should I have added more flour
earlier or after the chill?
I ended up pouring it into a parchment paper lined pan for the proof,
then transferring to a hot dutch oven for bake.
The loaf had great crust, good crumb, good flavor but it was flat as a
flinder.
So should I have kept adding flour early on, until the dough was
sticky but manageable?
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