What consistancy should the dough be before kneading?
Hi there, I'm fairly new to bread making and bake bread by hand. I keep hearing about the perils of using too much or too little water in recipes, however I can't quite find anyone how can give an accurate description of what the dough should feel like if it's right. I'm talking here about a standard sandwhich loaf.
Often if I use exactly what a recipe asks for I can't form a dough ball with all of the flour and have to add more. If as some people say the dought should be moist then I find it gets a shaggy mess and is impossible to knead without adding lots and lots of flour during the kneading process.
I have to say most loaves I bake are perfectly fine, however I'm often disappointed that there aren't bigger and more random pockets of air.
Any one any ideas? (or photos even!)