adding water while kneading
So, I actually have two questions. One is this: it seems like just about every formula I follow ends up being a pretty dry dough, and a really tight crumb. Ugh!!! I don't know why that is, but I do keep reading that the wetter the dough, the more open the crumb. So, can I just add water no matter what the recipe says? Now, second question, speaking of adding water, can I add water throughout kneading. Sometimes, it takes a little while (for me anyway) to realize that this dough is too dry. So today, for example, I just kept dumping water, kneading, dumping water, kneading. It never did feel like a very wet dough, AND, even thought I got a good rise, and a great oven spring, the crumb was really tight. Sigh.
Here was the formula I used:
200 grams starter, 400 grams of water (which ended up being a lot more, as I said) 600 grams flour (I used 300 grams bread flour, and then a mixture of whole wheat and rye), and 15 grams salt.