I am ready to do the final rise before baking my bread and I realized I didn’t get the hydration up to where I would like it. Can I just knead the extra water in now?

It’s a 1/2 whole wheat bread with seeds and pieces. Hydration is currently 65% which is fine for a white bread but for whole wheat it should be around 75-85.

up vote 4 down vote accepted

Yes. It is certainly possible to rescue a too dry dough this way. The amount of water absorbed can shoot up very quickly. I suggest you copy Gérard Rubaud's technique and knead very gently, using stretch-and-fold, so that some of the air from the first rise stays in the bread. Then give it a final rise as usual.

Your Answer

 
discard

By clicking "Post Your Answer", you acknowledge that you have read our updated terms of service, privacy policy and cookie policy, and that your continued use of the website is subject to these policies.

Not the answer you're looking for? Browse other questions tagged or ask your own question.