Originally Posted by MikeFly
Great thread. I've been making bread for a long time but only recently started using a levain. It's a lot different than using regular yeast.
Finally made a great baguette this weekend after temporarily giving up on some of the varieties of doorstops I have been making. I'm guessing that since I am used to a dough that is a lot drier, I am not using enough water in the dough.
I would venture to guess that 99% of the bread made at home could have alot more water in the dough. Pretty much if it's not pretty sloppy after mixing, you can get away with adding more. Watch that video on folding to get an idea of what needs to be done. Just don't beat the hell out of it. It really doesn't need much man handling at that stage. A simple fold over onto itself and you're done. key is plenty of fermentation time to give time between folds for a rest.