The time my bread dough turned into soup and I refused to add more flour

Last Saturday I was making my usual whole wheat loaf in my kitchen in Portland. I measured everything by weight like always but the dough came out wetter than a swamp. Everyone online says add flour until it feels right but I decided to just let it ride. I did extra stretch and folds every 30 minutes for 2 hours and it started to hold shape. The loaf came out with a really open crumb and a crispy crust. Has anyone else pushed through a sticky dough without adding more flour?

2 comments

2 Comments

val_taylor4d ago

My bread once looked like pancake batter and still turned out great somehow!

simonreed4d ago

and honestly that's most of life, things look rough but somehow work out fine anyway.