Dough too liquidy during shaping
Hi everyone, I posted last week with a couple of questions, and this past weekend I took the plunge and baked my first loaves!
However, I ran into quite an issue. For the record i was following Forkish's Flour Water Salt Yeast recipe for Overnight white bread, and his 30% Whole Wheat with Biga.
In both cases, when i came to the shaping phase, my dough was too liquidy. I don't just mean sticky, which i can figure out, but this thing was so runny it was impossible to handle entirely. It was so bad, that when I turned it out on my counter, it almost spilled over the edge! Folding the dough to create a seam in the middle was borderline impossible, because it would just open up instantly :(
I think this was mostly related to my room temperature. My room temp was around 27 Celsius (80F) which greatly affected the consistency of my dough. As such, for the 30% While Wheat with Biga, I used cold water when mixing the rest of the dough.
I was hoping more experienced bakers would have some tips for me :)
Thanks in advance