Five Minute Artisan Bread Way Too Wet
I want to work my way through the Jeff Hertzberg/Zoe Francois book, but my master dough is incredibly wet. I am not sure how to add flour to the dough that I'm shaping while I'm holding it, as I can barely handle the piece I cut off after initially dusting it. The dough isn't too old, and the only thing I can think of now is that maybe the container I'm using is too airtight, and moisture keeps on building up. Is there a trick I'm missing?