dough super wet
My 5 sourdough productions so far have ranged from edible to only chicken feed worthy. Most recently I used this recipe: http://artistta.blogspot.com/2011/11/easiest-sourdough-bread-recipe-i-know.html , and it's in the quite edible category. But I think almost everything went wrong and I just kind of salvaged it.
In the evening, I divided all the ingredients in half, and I know I made no mistake there. For the requested 244g (487g : 2) of flour I used 200g of bread flour and 44g KA white whole wheat. I added to that the 150g sourdough starter (fed in the morning, and again at 1pm, at a ratio of 1:2.2:2.2). The immediate result was a super wet dough, beyond sticky. After an hour, at 10pm, after thinking this over, I added 25g of bread flour. That seemed to help some. I let it sit in out at between 65 and 70 over night. At 8am the next day it had risen quite nicely, if not doubled. I decided to let it sit some more since I needed to walk the dog anyway. I came back at 9, and did a stretch and fold (not asked for in the recipe, but I figured it might help get the dough more "together". I did another 25 minutes later, and then another, and then let it rest for 30 minutes. After the first stretch and fold some nice bubbles developed, and they were also there after I stretched and folded again, but by the time I s+t'd again, they were gone and never came back. During the last rest the dough barely rose at all. During all those s+t's the dough was at a 76 temperature. I couldn't do the poke test, because the dough just stuck to my finger when I tried to pull my finger out.
The outcome (baked at 500 in a dutch oven, and it turns out I baked it too long, too, since it had an internal temp of 220) was remarkably un-desastrous, but still far from what I had wanted. Question: does this recipe require more flour to begin with? If so, how much? If not, what else could have I have done differently to get a better result?