December 8, 2012 - 11:22am
is my dough too wet or too dry?
the one on the bottom turned out quite nice.
the one on the top I'm just making now.
Is it too wet or too dry? Should I still add some water at this stage (1st "knead" before autolyse of 30 mins.)?
It's a multigrain type loaf bread. Wheat, rye, bread, rye berries, wheat berries, black patton malt, malt syrup, gluten, wheat/rye/bread starter.
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In my opinion, it looks too dry. Whole grain doughs ususlly soak up more moisture than do those made from only white flour (bran removed).
Ford
I ended up adding a tbsp of water at a time until it looked right over a few mins.
It has finished the autolyse and I just added yeast and salt.
Think it's gonna be OK .......... I hope. We're out of my last loaf.!!