A better understanding of weights and hydrations
I feel like I'm missing something in putting together formula's from other sites where they offer recipes by weight as well as by measure. Specifically, the King Arthur Flour website has me puzzled and I'm not sure if I'm making something out of nothing, if their formulas are incorrect, or if I am not weighing properly.
This is the third recipe I've made from their site that has given me a very wet dough. The recipe is the New England Hot Dog buns recipe. And I'm in the middle of the first rise at the moment.
I am new to the concept of measuring and scales, so I am of course, doubting myself first and assuming the recipe is correct. I am using a newer Escali scale and I am using the Tare function to zero out my bowl and am measuring my flour and liquid as ounces for this particular recipe. However, this dough as well as a couple of others I've made are quite wet. By the time I am done adding in more flour, I'm worrying about my dough temperature, so I stop adding flour and just let the wet dough start in the rise.
I made Pain de Mie from their website and my bread was quite wet there as well. I did add quite a bit more flour.
I've not had these issues with formulas here and they come out as they are supposed to.. I'm guessing. I did add the extra bit of water in this recipe though.. I find that living in the desert, everything takes a bit more water when I bake. Perhaps, I should have used the minimums?
I measured both my flour and water using the same ounces setting on my Escali. Any ideas what I could be doing wrong?? PS The Pain de Mie turned out very nice, btw in spite of the wetter dough.