Reinhart's Multigrain Bread wet dough?
I am waiting on the first proof for Reinhart's Multigrain Bread. The dough is extremely high hydration. I'm wondering if the grain blend I used held too much moisture. I pre cooked Great Valley Ancient Grains and used six ounces. But in retrospect a good percentage would be water content doing it that way. I'm wondering if I have pushed up the moisture content to a level that is much higher than intended.
Any thoughtts or suggestions on the use of precook end vs dry multigrain additions?
I will bake it as is. However I will bake in a bread dome rather than free form since I think it's free form might be somewhat free flowing :(