Lavash, PR's WGB
Hi, I am new to baking and this site. Just trying to find out where I have gone wrong. I am trying the recipe from Peter Reinhart's Whole Grain Breads. The dough is nothing like the description. It was very very dry and even after adding quite a bit of water. I kept adding water, not sure how much, and the dough became softer and more elastic but would not pass the window pane test. This was done using Trader Joe's 100% White Whole Wheat Flour. Can anyone offer some advise?