Laurel's Kitchen Basic WW Hydration...again!
I feel both excited and like an idiot.
It's been awhile since I posted, but I had been having trouble with Laurel's Kitchen Basic WW. It was just sloppy dough, more scooted around the counter than kneaded, and more scooped into a loaf pan than shaped. Prone to air pockets. Yummy, though.
For whatever unknown reason, this last weekend I poured part of the liquid in, stirred waited a minute and poured some more, until all of it was in the dough.
PERFECT! I could knead it, shape it, all that stuff.
And yummiest I've ever made, at least if you ask me. :)
Why did I change the way I put in the liquid this time? I dunno! I knew WW took awhile to absorb the liquid before. I just hadn't thought to apply that knowledge in this way. Oh well...