This is both a question and a wondering about the relationship between dough slackness, amounts of water, atmospheric humidity. Humidity, where I live, ranges between 50%-80%, depending on the season. My problem reflects JOHN B BOYD's comment on OCTOBER 31, 2021 AT 2:57PM. Everything was weighed precisely. But I ended up with a pourable dough. I did fix it, somewhat, with more kneading and adding more gms of flour, despite PJ Hamel's caution to withstand the siren call of more flour. And that lovely image comparing bread dough to a sponge. Is using less water a practical fix? FYI, I mix using a Danish dough hand whisk and then 'knead' using the hand blender. Don't have a bread machine. Most bread recipes online are written by someone in North America or western Europe, in places where humidity is either relatively lower than where I am, or controlled by air conditioning. So, bakers like myself must adapt. I've used less water than the recipe asks in Jim Lahey's no knead bread recipe with good results. Hence my question about the coffee cake dough here. Tips from experts at King Arthur would be welcome. Thanks.

• Reply