Tough stretching - due to low hydration?
I make bread for two reasons - so I have great bread to eat and to teach myself how to make bread. Today's effort is toward the latter purpose. I'm making a Tartine country loaf. I've done this recipe a few times before, and while it was yummy, the crumb was wrong - dense on the bottom and cavernous on the top.
Today I'm trying the exact same recipe, but lowering the hydration to 65%. This is far lower than what I want ultimately, but I just wanted to see what effect this would have on the crumb.
I'm currently in the stretch 'n' fold segment of our program, and I'm finding that the dough is incredibly tough. I feel like I'm trying to stretch and fold a tire. I really don't want to analyze my recipe in this thread. I just want to know... Would a lower hydration make it that much tougher to stretch the dough? I really don't think I made any other changes, so I'm hoping this would explain it.