Wet dough questions
Hey guys, I'm not sure if this is the right place to ask for advice, but here it goes. I'm getting back into baking bread and had a few questions. I've seen a bit about the window pane test and a few other tests, but I'm having trouble establishing earlier if my dough is too wet. If its supposed to be that wet I'm having a bit of trouble handling it, if I wet my hands or the area to keep the dough from sticking I'm afraid of making it too wet too the point I feel like the dough will never come together, even with some folding. If I flour the area I'm afraid of making it too dry. I know this is a bit general, but any advice?