I think I've overkneaded my dough for what was supposed to be a whole grain meteil. I added altus, which I think increased my hydration or something, so the dough just wouldn't come together right. Either that, or there is more rye in this than formula states. (PR's formula with whole wheat starter, rye soaker). PR leaves a lot of room for decisions-"add either rye or whole wheat as needed" and somehow things just weren't looking right.
I continued to mix in the mixer, adding flour (WWW) and it still looked like playdough, no gluten whatsoever. Finally, after I have no idea how much mixing and probably 1.5 cups of additonal flour the dough came together in a tight ball. REALLY tight! Like so strong I can't even begin to try to stretch this without breaking.
Is there anything I can do now? It's just starting bulk fermentation. Add a little water?