Martin Philip, post author

June 4, 2020 at 9:10am

Hi Kelly,

This dough is on the wetter end of the dough spectrum. If you're more accustomed to working with stiffer doughs, try lowering the water some. The structure may not be as nice but the flavor will remain excellent. So, try with 730-740 grams of water and see how that feels. I also recommend the video that I made of this dough and process--you can find it on the King Arthur Facebook and YouTube pages.

Happy baking!

Martin

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