July 29, 2017 - 2:13pm
Noob Q: Bulk Fermentation Dough Keeps form from the get go
Hi,
I am trying to make my first loaf ever following the basic loaf recipe from the Tartain bread book.
It is 70% water dough. I am using high gluten flour as my white flour (don't ask me why, just I though that high is better than low).
Question: Is it OK for dough to keep form during the initial turns in the first hour. It is keeping the form for good 10 minutes. While book says it should start doing that only in the 3rd hour. Does it mean it is too dry for this type of flour?
Cheers!
Mikler