White Bloomer Dough Consistency
Just as the title suggests, I'm trying to find out what consistency a white bloomer bread dough should be. I've been making bread lately. Today I'm making a white bloomer again. What I do though, is keep adding flour when I'm kneading as the dough is very sticky. The recipe is Paul Hollywoods white bloomer recipe which can easily be found on the internet.
So what consistency should the dough be as the one I did last night (that I added more flour to, probably a desert spoon more strong white bread flour) and it was a bit hard on top and not too bad inside but think it could be better.
Gonna be hard to explain this in text. If you had a scale of 1 to 10, 1 being not the slightest bit sticky, 10 being extremely impossibly sticky. What sticky-ness should the dough be? I'd say mine, before the extra flour was added, was about a 7. After the flour was added, about a 5.