I'm new to baking bread, but I've made a few different breads from a few recipes by now. Every time I make bread I end up with the same problem: The recipe always specifies too little water. usually by a lot (25-50%). This is the case if i measure the flour by weight or volume. Why is this?
Related to this question, often times I end up with a dough that is too dry but I don't know how to fix that other than throwing out what I've got and starting over. How do you add water to a dough that has turned out too dry? Maybe I'm realizing I have too little water too late. how do I know early enough to do something about it?
Thanks for the advice!