I cannot get the recipes from Reinhart's "Whole grain breads" right
I'm writing for help because this issue is becoming so frustrating that it is eroding my wiliness to bake.
So, the topic is in the title. I cannot get the recipes, not even the "simple" master formula, from Reinhart's book right. Specifically, I follow the instruction as in a ritual, but everything fall apart (quite literally) when assembling the final dough.
Specifically, in the instruction, it is said that after mixing the preferment and the soak with the rest of the ingredients, I should have a soft and sticky dough. No doubt about the stickiness, I can assure you. The point is that following the instruction, 3/4 minutes of kneading should be enough to have a dough which is "tacky, but not sticky". Well, I cannot get the dough to leave the stickiness for the tackiness. No way. Impossible. I tried to knead longer (up to 10 minutes), to change style of kneading (everything apart the french kneading, that I am unable to perform), to give the dough multiple rests. The dough stay sticky, almost running, and cannot hold in place (if left on the bench it quickly become a sort of puddle).
I know that someone could say: have you tried to add a bit of flour ? Of course I have, but here we're not talking about adding a couple of pinch of flour. To have something even slightly manageable I have to add almost 100 grams, that offset the hydration completely.
I wonder if whole grain flours are somewhat different (more gluten ?) in the US than here in France. I have tried both "farine intégrale" et "farine complète" telling myself that maybe the problem was the flour: same story. One thing that I should add about the flour hypothesis, is that something is off even before the final mixing. Reinhart suggest to cut the soak and the preferment in 12 pieces to facilitate the mixing. Now, this instruction is something I cannot follow, for the simple reason that both the soaker and the preferment are way to running to be cut.
Another hypothesis is that my kneading skills are awful. This could be the case, I never had a course, but still, this feel a little to much to be about the kneading alone.
Have someone run in the same problem ? Do you have any suggestion ? I am getting so frustrated at this that sometimes I just want to throw the dough away.
Thanks in advance