SylvisMum Posted February 27, 2013 Share Posted February 27, 2013 I thought my bread dough looked unusually wet and sloppy in the mixer and then realised what I had done - I read the wrong side of the jug when measuring out the water and had used the flour side instead. So I have added another 150 grams of flour and a little more yeast. Still very wet, but it's rising OK. Will pour the dough when it has risen into a tin and pretend it was meant to be like that. Quote Link to comment Share on other sites More sharing options...
kinsk Posted February 27, 2013 Share Posted February 27, 2013 They do say the wetter the dough the better think there are limits though if it's rising fingers crossed Quote Link to comment Share on other sites More sharing options...
SylvisMum Posted February 27, 2013 Author Share Posted February 27, 2013 It rose, I pretended it was a focaccia and drizzled it with oil, it was baked. Husband sampled it with a look of bliss. Has a very open texture and is tasty. I am so glad of my Kitchen Aid which came to the rescue and was able to knead the sloppy dough. Quote Link to comment Share on other sites More sharing options...
Chucky Mama Posted February 28, 2013 Share Posted February 28, 2013 Good save. Quote Link to comment Share on other sites More sharing options...
Purplemaniacs Posted February 28, 2013 Share Posted February 28, 2013 It rose, I pretended it was a focaccia and drizzled it with oil, it was baked. Husband sampled it with a look of bliss. Has a very open texture and is tasty. My last two bread attempts have stuck in the tins, I am not sure why, I greased the tins the same. The only thing I wonder is that the tins are old and were cheap ones, I wonder if I invested in some better quality ones now that I have started to make bread regularly if that would help. Chrissie Quote Link to comment Share on other sites More sharing options...
