I have a question about the hydration and tackiness of the dough

I’ve made this a couple of times with an earlier version with less water- it still stays sticky on its surface all the way through all the folds and shaping, though less so at the end. Is that right? It seems to work and tastes great but I thought about trying less water, then I realized the recipe now calls for even more water than I was using- thanks!

Paull
  • Posted by: Paull
  • January 20, 2021
  • 1061 views
  • 1 Comment
Sourdough Miche
Recipe question for: Sourdough Miche

1 Comment

Maurizio L.
Maurizio L. January 20, 2021
Hey, Paul! It might simply be your flour requires a lower hydration to mix up properly—and that's ok! Every flour is different, requiring a different amount of water to properly hydrate. I'd say go for it, reduce the hydration until the dough is comfortable for you and it feels "right." At that point, you could slowly inch it back up if you even want to. Do know that with increased water you'll likely need to mix longer and/or add in more sets of stretch and folds to get the strength at the right level so it's not overly sticky.

Hope that helps!
 
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