Lean Doughs

Lean doughs, which are made with little or no fat, comprise the world of bagels, baguettes and many other forms of non-rich breads. These breads are made using commercial yeast (instant dry, active dry or baker's yeast) and included techniques such as pre-ferments and "spiking." If you're using a natural starter, please post on the Sourdough Board.

Feb

19

2016

3

Wet sticky dough

By xynzee

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Lean Doughs

I'm not sure where I'm going wrong in my dough making ratio.
The only thing that I can guess is that for some reason my scale sees the dry ingredients differently than the wet, can water hardness be a factor?

I'm trying to make a 70% dough.

I use the same scale and the same container to weigh out my wet and dry ingredients—to control for error.
I use:
500g 00 flour
350g (350ml) water from a Britta jug (or should be—see below)
10g salt
~4g yeast

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