Struan question - hydration
OK, today was my second bakathon..took a few days off work, woke up, made a double batch of banana bread in little pans (Great for giving away). Then I worked on my sourdough and am letting it bulk ferment in the refrigerator, and finally got all of the ingredients for my first batch of Peter Reinhart's version of Struan. Wow is it tasty - and to say it makes great toast is an understatement. It doubled in my San Diego kitchen in 2/3 time (will have to work on that challenge by maybe chilling for a bit), and oven spring was very good.
Problem: I needed two more cups of bread flour than the recipe called for just to get it to not-quite clear the bowl in my mixer. I doubled the recipe and weighed everything except the salt, yeast, and rice. The rice was quite moist, but not enough to use 2 cups more flour. Has anyone else experienced this? It tastes awesome, just would like a bit more consistency in my measuring expectations.