Today I tried the Genzano Country Bread recipe from Daniel Leaders's new book "Local Breads"
Even though he talked about how very wet this dough was, nothing could have prepared me for what happened next. (See attached pictures below)
Following the recipe, I kneaded the dough for about 25 minutes in a standing mixer, let it ferment for the appropriate time, poured it onto the counter and shaped into loaves. The dough was so wet I actually ended up have to use Bertinet's dough slapping method to shape it into anything resembling a boule.
Any ideas what went wrong??
(sorry these photos are sideways!)