I just made this dough. It did not turn into a soft dough. Is this normal? I used the 1/2 cup warm water. Did I probably need more ?Also, the other day I made the "no knead focaccia" and the dough was very soft and the focaccia was out of this world! So can I say that soft dough breads taste better than hard dough breads? I am sorry I am pretty new in yeast bread making, that is why I asked.

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