Typically, 8 ounces of water will hydrate 4 cups of bread flour for the purpose of making bread. When using WW flour, 8 ounces will hydrate 3 1/2 cups, with a rest period of about 15 minutes, known at an autolyse, to allow the larger particles to fully become hydrated. I agree with Amanda - more information about what your are making?

Can you let us know what you're making? Is it a dough?