Hamelmans (BREAD) Vermont Sourdough Recipe
I am new to the sourdough thing, any how in Hamelmans book BREAD he mentions to adjust the hydration. I have followed the recipe and I do understand the bakers percentages however I am a little confused in the adjusting the hydration part. The banguettes are in the final fermention stage right now and are rising (slowley) just fine and look good. I have baked lots of bread before...the regular stuff never this advanced type. I did add some water in the end into my kitchen aid mixer like I might need to do when I make a (standard ) yeast bread to bring the dough together. Is this the correct procedure ? HELP ! and Thanks !