I mixed up a batch of dough this morning for a Raisin Cinnamon Loaf. The recipe went like this:
- 150starter
- 150g starter
- 50g olive oil
- 25g honey
- 1 tsp. yeast
- 200g raisins
- 300g white flour
- 75g rye flour
- 25g whole wheat flour
- 1 tsp. salt
- 1/2 tsp cinnamon
I mixed it up with all but about 40g of flour, let it sit for 10 minutes or so then kneaded it. At that point the dough seemed pretty dry. I maintain my starter with 1/4c. starter, 1/2c. water and 1c. white flour. Do you think my starter was too dry? What hydration would this starter be 50%? If I am mixing the dough and it seems too dry can I add more water after all the flour has been incorporated and before the first rise? The dough I mixed up this morning is now 2 hours into it's final proofing and seems to be rising at a slow but steady pace but I am now wondering what the final loaf will be like beings the dough seemed so dry.
