Скачать или смотреть Bread making tip 1. React and Modify the recipe if needed to get right hydration.

Learning how to make bread can seem a bit mysterious from the outside as a beginner. It is true that you almost need to make bad bread before you make good bread. Part of the intimidation may lie in the recipes online with milligram precision for ingredients. This is ironic since bread has been made for centuries well before digital weighing scales, and everyone's flour is different anyway, absorbing moisture at different rates. So learning to know in your heart what dough should be doing at different stages of making bread is the key that will enable you to access the amazing world of homemade bread. This tip shows how important checking the consistency of the bread after the initial mix is to set up the right consistency later. This should be fine if you stick to a 65% to 70% hydration. But if you modify a recipe like have here to add some yoghurt instead of water, things may look a bit off early on. That's where you need to develop a sense from experience of what dough should look like and not depend solely on books with milligram measurement tables.
My tip here is to add some water, revolutionary you may say, but seeing it in action I hope is helpful to make better bread more often.