A very, very wet dough
I tried this recipe before and failed. I know more now and wish to try it again but it still scares me. By my calculation, the hydration level is 89%. Maybe I did the math wrong but I remember this being very wet. It has 4 cups of flour and 2 cups of water. That's about 16 oz of water for 18 oz of flour. Not to mention that 2 cups of raisins will add additional moisture. Has anyone who has worked with a dough this wet offer some tips? I will be using a KA mixer with this. Should I use flour or oil on my hands and the counter to work with this?
Here's the recipe (from the Levain Bakery website and published also in Bicycling)
1 package active dry yeast
2 cups warm water
3 cups whole wheat flour
1 cup high gluton flour (bread flour)
1 tablespoon salt
1 cup dark raisins
1 cup golden raisins
1 cup walnuts
Makes about 24 rolls
Dissolve the yeast in 2 cups of water in mixing bowl.
Combine the flours and the salt and add to yeast mixture along with raisins and walnuts.
Using a dough hook combine all ingredients, adding additional flour or water as needed until dough is smooth and elastic.
The dough should be very soft. Knead another 45
Cover and let rise overnight in refrigerator.
Take out and cut into small roll size pieces. Shape into rounds by pressing against your surface with a circular motion. Place on floured parchment paper on a
Cover and let rise again overnight in refrigerator or until about double in size.
Bake at 450 degrees F for about 15 minutes or until lightly browned on top and bottom.