Cranberry walnut celebration nightmare
So I'm trying to make cranberry walnut celebration bread out of BBA. Has anyone else had issues with the hydration of this recipe being WAY too high? It's possible that I mis-measured something, but I weigh everything out with a scale, and am generally pretty accurate.
The only thing I can think of that went over was the eggs. I'm making a double batch, so that called for 4 eggs (6.6 ounces), but my 4 eggs was 7.8 ounces. The dough I poured out on the bench was thicker than a batter, but it was really really wet and sticky. Total bench time was around 20-25 minutes, adding handful after handful of flour throughout.
What texture is this dough supposed to be after the bench time? I was going for ever so slightly tacky but wouldn't stick to the bench. Looking ahead to the braiding, I could see a sticky dough turning into a mess pretty quickly.
Here's the ball when I was done. It was still soft and quite pliable, grabbed the bench but pulled away clean. I was happy with it in the end, but I probably added 2 cups of flour on the table: