- Apr 19, 2019
- Reaction score
I usually weigh everything. Sometimes though I just measure an exact amount of water and add most of the flour mixed with the yeast and salt. Then I add more flour until the dough reaches the right consistency. I tend to like high levels of hydration (about 75%) with the dough being still a bit sticky. I do this with both sourdough and regular yeast bread. Also, I always make a sponge (poolish) many hours before (overnight, usually) before finishing the dough.