Tartine Polenta Bread Hydration
I have been making several of the Tartine country breads using the recepies from the "Tartine Bread" book. Most have been wonderful but I just tried making the Polenta/pumpkin seed bread and had a very difficult time handling the dough because it was too wet. In addition the free loaf came pretty flat. I baked the second loaf in a bread pan. The recipe calls for 1 cup polenta (dry) that is cooked with 2 cups of water which is added to the Basic Country Bread recipe. So in total there are 1300 grams of water, 1100 grams of flour and 160 g polenta. The basic recipe states that the bread is 75% hydration (I don't know how he calculates this). My calculations are: 850g water/1100g flour= 77%; With the polenta: 1300g water/1260g flour and polenta = 103% hydration. Is there any chance of making free loafs with this amount of water? Should I decrease the water next time?