The Doubts Creep In

I'm back from my job-hunting trip to Boston. What better way to make you feel like you're home than to resume the bread baking. So my first day back I decide to see if I could replicate the success of the No-Knead bread. And I threw in a small twist of replacing some of the white flour with wheat.

So I simply enough mixed up the batch with 1/3 wheat flour, 2/3 bread flour. When I mixed it up the dough was a little dry. It's supposed to be sticky and it wasn't. So I added a little more water and thought I'd probably gauged the amount well. In fact I remember thinking, hey I've learned some things!

Well 24 hours later, I'm thinking I've still got a lot to learn. The dough is just too sticky and loose and I really couldn't get it into what I would really call a "ball". But I don't know if that's due to too much water or the wheat flour or letting it sit too long. (It calls for 18 hours, but due to birthday party hangover it went 24) So then in the process of trying to shape it, more flour got added but that still didn't really make that much impact. Hmmm.

Well I'm going ahead with the rest of the process and we'll just see how it turns out. Not really sure at all what to expect. Any of you who would like to attempt a diagnosis on the dough without pictures, please weigh in. Can't do pictures with a hangover.