This morning I baked Anadama bread from the recipe in "Beard on Bread". I made the dough last night, and allowed it to retard overnight in the fridge. I was surprised, however, at how stiff the dough was. It was just slighlty softer than a rock. In a climate where I always have to add a little flour to compensate for the humidity, I had to add quite a bit of water to soften it up.
So my question: is this the typical consistency for this type of bread? It ended up rising and baking okay, though it was a little dense. Any opinions would be much appreciated.