Some days you should just go back to bed and start over. I'm in the process of trying to make Hamelman's cinnamon oatmeal raisin bread (modified with sourdough starter). While building the final dough I noted that the water on the scale seemed to be an enormous amount. So much so that I even grabbed another container, re-tared the scale and reweighed it. No, it seems to weigh out fine.
Final dough ends up looking like thin pancake batter. About 3kgs of it!! I'm not sure what I did wrong, not enough flour or too much water but I've been slowly adding more flour for that past hour. I'm wondering if my scale locked up or something? This is going to be one enormous batch of dough!
I'm keeping my fingers crossed that I can work this out. Would have to happen on a recipe that is more complicated than flour, water and salt, wouldn't it? Now I'm wondering how much I should up the raisins and cinnamon, if I should add more oil/honey.
At least the fresh ground whole wheat flour (first time using the grinder) looks and smells wonderful. Can't wait to try it. Hope I haven't totally mucked it up.