Hydration always off whack
I have continued making quite a few loaves (for myself as a new baker) per week and am finding that my dough is consistently more slack than it should be. I weigh all of my ingredients and am using Pendleton Mills Morbread flour. The recipes I have made are primarily from BbA, including the basic sourdough and the challah. After mixing for the recommended time I am finding that I am having to add substantially more flour than the formula calls for (roughly 1/4 to 1/2 c. - I add it slowly so I'm not sure on the exact quantity or weight). I need to do this to get the dough even close to forming a ball. Now it has been pretty cold here lately, but that doesn't seem like it would make that big of a difference. Does anyone have any ideas on why my bread is needing so much more flour? The bread is coming out well with my addition of flour, but I would love to solve this perplexing problem.