August 10, 2020 - 1:37pm
GF artisan in 5
been working on their Oatmeal Maple bread for a while.
Both the dough and final bread come up too wet. Not unusable, but definitely needs toasting.
I have varied the recipe.
I use a 100% oatmeal starter in place of oat flour and oats, same weight 300g.
Obviously the starter has water in it.
And 1 tsp yeast instead of 1 Tbsp.
Any experienced thoughts as to whether I should be calculating an equal amount of water out of the recipe?
It calls for 740g water. Should I drop that number by 150g or more?
The bread tastes good, it's just way moister than I want.