"Scott Taylor" > wrote in message
nk.net...
> If the dough felt dryer than usual, best to add some water. Flour
> measurements in breadmaking are always variable, depending on how much
> moisture the flour contains. You are right about a wetter dough giving a
> chewy texture.
>
> Don't worry about overkneading.
>
> Good luck!
>
> -Scott

Thanks Scott and Richard. I think you both had points that helped me out.

It was a drier than usual last time, and needed to be wetter. I also think I
paid a little too much attention to the clock last time, and not enough to
the dough, and did it before it had a chance to rise enough. I did pizza
this weekend, changed those two things, and it came out great. Used the
lower amount of flour for a pretty wet dough, and the rises were about a
half hour to 45 minutes longer. Almost two hours each. Nice chewy texture,
puffy rim, great flavor.