Amanda, while there is a set ratio for water:flour indicated in the recipe, think of this as more of a guide than a hard and fast rule. Bread is very affected by ambient temp and humidity as well as the way you measure your ingredients (when measuring by volume, it's really easy to get a heavier cup of flour than intended), so it's not at all unusual to find that you need small adjustments to get to the desired dough consistency. Bottom line, while the dough will continue to come together and soften up as it kneads, if it feels dry, it probably does need a little additional liquid. We suggest adding this a small amount - say 1 Tbsp - at a time. Hope this helps next time around! Mollie@KAF

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