Hey guys, I'm new to the forum, but I've been following it for much more time.
So, quickly, my question is, why is my dough never looking like the ones I see on books or videos on youtube? I am quite frustrated :(
I think my dough is too dry on the surface. Unfortunately I don't have pictures right now, but plan on taking some next time.
I just baked a bread and I was fighting against the dough. First I think I put too much water and it was really wet. I let it rise like this anyway, but then, as I tried to preshape and shape it, I found it was too wet to form anything with this consistence that we see on pictures.
So I had to sprinkle flour over it, and then try and turn and fold the dough by hand. But it was still glueing all over. After letting it proof, some parts of the dough was too dry, stiff, and the inside stil wet and gluey.
I could not really shape it, creating the necessary surface tension. If I put any pressure with my hands, then the dough would completely stick to it. Not at all smooth. Due to this, it was kinda collapsing.
Well, I think the real problem is that it was too wet and instead of fixing it before fermenting, I tried to fix it after, by adding flour by hand (thus not mixing it properly).
Any soothing words for me? hehe