is my dough too wet or too dry?
the one on the bottom turned out quite nice.
the one on the top I'm just making now.
Is it too wet or too dry? Should I still add some water at this stage (1st "knead" before autolyse of 30 mins.)?
It's a multigrain type loaf bread. Wheat, rye, bread, rye berries, wheat berries, black patton malt, malt syrup, gluten, wheat/rye/bread starter.