Originally Posted by
gfunkdave
Well, here you go:
I wonder if maybe my dough is too wet. I am adding more water than you'd initially suggested. But I think the real test of that is whether I can shape the loaf and have it keep its shape. Right?
Exactly,
To over simplify more water is nearly always better, so long as you can handle it.
The loaf looks lovely, but the texture seems a touch too close. It might be because you added too much salt, which retards or kills yeast growth, or you could have let it have more prove before the bake, or that you could have done a few more envelope folds ... or it is a predominantly wholemeal mix which always has a closer texture ....... or a combination of all.
Excellent loaf though. The judge of how good it is is the taste and you said it was good!
