A bit confusing about the recipe. KA is usually precise. But this recipe seems unusual abut the proportion of flour and liquid. I made one pastry before. The dough was pretty dry, very hard to roll out. After a couple rounds, I was exhausted and rarely came back to try again. For this recipe, liquid "2 large eggs plus enough warm water to make 2 cups of liquid (16 ounces)", flour "631g to 723g King Arthur Unbleached All-Purpose Flour". Those are kind of a wide range. Any thought?

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