What is the hydration rate for wet dough? Is there a recipie available. I have a poolish working and I was planning on baking tomorrow. I been using 60 percent water nut if I go much higher, it just wallers around in the mixer. How do I deal with a wetter dough and how wet should it be? Thanks.
Or Sign up with us.
by Graham, Maedi & You!
143 people online - 24,982 posts and counting!
© 2014 Artisan Baker