Dough doesn't look wet enough
I'm new to baking, and am following instructions from Peter Reinhart's book, along with a few of his video clips from Youtube. I'm making an 80% hydration dough, for Pain a la Ancienne.
My worry is that when I look at his dough on youtube, it's much wetter than mine. I guess my flour is a bit different than his. I'd be interested to know if people think I should stick to his proportions and have a dryer looking dough, or add a bit more water to get a similar consistency to what i see on his video.
Thanks in advance,