Lesson # three
I am new to the site and have been trying the lessons. My question is specific to lesson # three. I have tried three times and have not been able to achieve anything close to the pictures. My dough is really not a dough, more of a batter. I couldn't even attempt to slash the top. The result is a low rising ciabatta styled bread with a decent taste but not what I expected. I have converted the volumn ingredient amounts to weight. I have checked and rechecked my math and feel that it is accurate. I have calculated about 90% hydration( a little high for this type of bread?). Any clues as to where I am going wrong?