Help! (Suas' Honey Whole Wheat: Gloppy WW dough)
I'm in the process of making the Honey Whole Wheat pan bread from Advanced Bread and Pastry. It uses a firm levain and instant yeast. It is a 100% whole wheat, except for a little bread flour in the levain. It is also interesting in that Suas specifies a double hydration technique, mixing initially with about 80% of the water and adding the rest slowly after the gluten is somewhat developed.
Suas' dough is 80% hydration and, after all the water is added, is extremely gloppy. I mixed for maybe 10 minutes. There was some gluten development, but the dough was still extremely slack and sticky. It didn't come close to cleaning the sides of the bowl in my KitchenAid mixer.
Suas' formula calls for a 2 hour bulk fermentation followed by shaping and proofing, but, because the dough is so slack, I'm adding a couple of stretch and folds. I've just done the first S&F, and am starting to believe I will actually be able to form a loaf from this dough after another 45 minutes and another S&F.
Has anyone else made this bread or worked with another gloppy WW dough? Any experience to share?