I’m wondering if it’s ok to add more flour at the end of your mix if you find your dough to be too soft.
If not, when is the best time ?
Occasionally I’m getting final mixed dough that is too soft…often even if I’ve put less water in because the same thing happened the day before (thinking the flour’s changed a bit).
I’m thinking it would be a lot easier than having to make the whole batch again.
Our particular type of thin and crispy dough really suffers when it’s too hydrated.
We’re pretty much following your dough management process to the letter.
Appreciate any help,