Problems with hydration
I am wondering if anyone else has had the same experience with dry climate. I live in northern New Mexico and I find that with all the bread recipes I try, I need a lot more water. The doughs that are supposed to be very hydrated are not. I do weigh everything but have come to the point where I just keep adding water until I feel it is right. My loaves seem to turn out fine, I am just wondering if there is some sort of "law" that tells you how much extra to add. Any other tips etc would be welcome.