Help! Salvageable baguette?
So, I just through together the dough in this recipe. http://recipesonrails.com/recipes/show/436-baguette-no-knead-larger-loaf
It calls for:
But since I didn't have a scale, I calculated out (wrongly) the measurements in cups and used
2.4 cups water
7.5 cups flour
and 1 tsp. yeast.
The dough is on its third 20-minute sitting. It feels stiff and dry. Is it too late to be saved? How off were my proportions?