August 26, 2018 - 4:53am
Wet dough
Hi, I've tried some recipes from Ken Forkish's Flour, Salt, Water. I'm having huge difficulty because when folding the dough, it doesn't develop strength, so it's almost impossible to shape it without adding loads of extra flour. Can anyone tell me what I might be doing wrong?
Many thanks.
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He uses a flour that soaks up tons of water and depending on where you are (Europe or Americas), some flours just don’t absorb that much water. I am in Canada and his recipes work great for me but Canadian flour is thirsty.
Try a 65% hydration at first and go from there. Let us know if that helps.
Just realised this reply was there! Thanks very much, I'll give that a go.