Very wet dough : Brianna’s Pugliese
I am wondering about the water content of my bread. The resulting bread is wonderful but it is so wet that it is hard to manipulate. I live in the desert so it is very dry and my flour(KA bread flour) must have a very low water content but if I use the amount of water asked in the recipe it gives a VERY wet dough. I have on occasion decreased the amount of water but I still wonder about the reason……I think that logically, I should have to increase the water coo tent….
Do you have any ideas? Thank you.