Daniel Wing in the book "The Bread Builders:......." mentions that he prefers the dough be on the stiff side, adding water to make it the consistency he feels is right. He says the water is incorporated into the dough much more easily than flour. He mentions a French term for this process of adding water to flour. Does anyone know what that term is? I had the book, but after a renewal, I thought I should let someone else have a chance to read the book.