It's about the dough and the challenges of high altitude and low humidity
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Okay, the short story here is that for to get the dough to come together properly, I had to add an additional ¼ cup of water and if my bakers math is correct this says it is a 84% hydration. The dough however is performing like a normal 66% dough. I am a relative newb, but serious in my baking. Am I making a math calc error? Is anyone else baking in a similar dry environment having to make this large an adjustment? The rest of the story:
Julia’s French loaf, take 3