April 17, 2024 - 7:06am
why is my dough so slack?
I have tried my different beginner recipes with the hydration being 60% to 65%. My dough is so slack that I am having a very hard time working it. My dough gets looser as it bulk ferments. I've tried cold ferments and room temp ferments. My starter is 4 month old and I've made a few very good loaves and some very interesting loaves. I have been feeding a 1:1:1 ratio. Please help!
I really love this website and all the amazing breads that everyone is making!
Thank you, Maggie