High level of hydration
My question may be too novice... :)
I am doing some recipes that require a high level of hydration, but above 60 % the dough is really becomiing un-manageable; even when mixing in the Kenwood KM20, when it comes to handle it by hand it is not possible.
Is it just a problem of skill? or is there somethign that I a missing? I am using strong bread flour (14 % gluten) produced by a local mill and used for bread production by quality companies....
I want to raise the hydration in order to improve the irregular hole pattern (i.e. have it more irregular)