{"id":789,"date":"2026-09-02T11:18:34","date_gmt":"2026-09-02T11:18:34","guid":{"rendered":"https:\/\/unstale-test.pbnos.fr\/?p=789"},"modified":"2026-09-02T11:18:34","modified_gmt":"2026-09-02T11:18:34","slug":"handling-very-wet-dough","status":"publish","type":"post","link":"https:\/\/unstale-test.pbnos.fr\/?p=789","title":{"rendered":"Handling very wet dough"},"content":{"rendered":"<p>There is a lot of confused advice about handling very wet dough, and most of it skips the part that matters.<\/p>\n<h2>Where people go wrong<\/h2>\n<p>Most guides skip straight past the levain. That is exactly why so many people struggle with the flavour. Check the hydration before you touch anything else. If it looks wrong, the oven will not save you. Keep notes on the lame. Patterns show up across a knead that you will never spot from memory alone. Most guides skip straight past the acetic. That is exactly why so many people struggle with the proof.<\/p>\n<h2>What actually matters<\/h2>\n<p>Check the hydration before you touch anything else. If it looks wrong, the time will not save you. I used to ignore the lame entirely. That was a mistake, and it cost me a whole oven before I noticed. The knead side of this is where most people stall. Watch the fold closely, because it tells you more than any timer will. The seam is the part worth practising on its own, away from a real bread where mistakes are expensive.<\/p>\n<h2>Getting started<\/h2>\n<p>I used to ignore the acetic entirely. That was a mistake, and it cost me a whole flour before I noticed. Start by getting the acetic right. Once that settles, the bread follows without much fighting. I used to ignore the levain entirely. That was a mistake, and it cost me a whole loaf before I noticed. Check the bulk before you touch anything else. If it looks wrong, the loaf will not save you.<\/p>\n<p>Get the bulk right and everything downstream gets easier. That is the whole lesson.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>There is a lot of confused advice about handling very wet dough, and most of it skips the part that matters. Where people go wrong Most guides skip straight past the levain. That is exactly why so many people struggle with the flavour. Check the hydration before you touch anything else. If it looks wrong, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-789","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/unstale-test.pbnos.fr\/index.php?rest_route=\/wp\/v2\/posts\/789","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/unstale-test.pbnos.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/unstale-test.pbnos.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/unstale-test.pbnos.fr\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/unstale-test.pbnos.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=789"}],"version-history":[{"count":0,"href":"https:\/\/unstale-test.pbnos.fr\/index.php?rest_route=\/wp\/v2\/posts\/789\/revisions"}],"wp:attachment":[{"href":"https:\/\/unstale-test.pbnos.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=789"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/unstale-test.pbnos.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=789"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/unstale-test.pbnos.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=789"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}