Looking at the dough during mixing
I'm using Jeffrey Hamelman's book for quite sometime and went through most of the leaven breads.
I am interested mosly in leaven breads that has at least 20% rye better if the mix is high in whole wheat and rye.
The question I am trying to figure out it what does Hamelman means what asking the baker to looking at the dough and see if he needs to hydrate the dough or add some flour.
What is that you see? How do you see a well developed dough? How do you see a moderetly developed dough?
Thanks a lot,