<SNIP>
You're sooooooo talented mr Vox Humana! I'm sure that your Breads etc. are
just Wuuuuuunderfullll
> Baking bread at home is not an exact science. I don't measure the liquid
> when I bake bread. I simply use enough to produce the quality of dough
that
> I want. Some dough is very sticky - like ciabatta. In that case, you do
> have to use a bench scraper and oiled or floured hands to knead. For most
> dough you only want a very slightly sticky texture. So, yes, if your
dough
> is too sticky you have added too much liquid and/or fat. Low gluten flour
> does not absorbed as much liquid as high gluten flour. I think people
make
> too much out of the ambient humidity and the change in hydration of the
four
> due to storage conditions - but that's just my opinion.
>
> It has been a long time since I made bread entirely by hand. But
generally
> you put the flour in a large bowl and stir in the liquid until it is a
> sticky mass. Then the dough is turned out onto a well floured board and
> worked. It will continue to pick up flour as needed until it form a ball
> with a smooth, elastic consistency. At that point you don't want to
> continue to add flour. I would also recommend that you error on the
sticky
> side when in doubt. The sticky dough will tend to be less sticky after it
> rests and ferments.
>
>
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