Re: Bland and tough dough?

Quote from: kori on Yesterday at 12:30:02 PMIncrease your hydration, 54% is low for hand stretching, I’d be fighting with it as well. Get up to around 60% and I’m sure you’ll notice a big difference.

Thanks for your advice! I always thought that the temperature of the dough was the problem but it could indeed also be the amount of water!