Oy Vey Part Deux
Thanks for the response. I will try to use more flour, but I used at least 2 1/4 cups. It is raining profusely outside, so humidity is high.
1) What is the upper band of flour consumption during very humid times?
2) Are there special tricks to flouring the dough at proofing stage or when dough is resting? I seem to overflour if anything, and still find that the saran wrap sticks badly to the dough, so that it destroys whatever shape I've given it. What can I do at this point? Is that the point to reknead and reproof?
3) My first batch turned out to be VERY chewy, and rather soft on the outside. Almost like day old bread. Tasted great when grilled up for panini, but nonetheless, looking for improvements.
4) Is there any reason to let the yeast at the beginning sit for a few minutes in the water?
5) One lesson instructs to heat water to body temperature (finger doesn't notice a difference) before adding yeast. I used the cold water method. What will be different if I use hot water? Is a certain method more conducive to humid environs?