On 2018-11-28 8:42 a.m., Fruitiest of Fruitcakes wrote:
> On 28 Nov 2018, Gary wrote
> (in article >):
>
>> Julie Bove wrote:
>>>
>>> The flavor is wonderful! At first bite it reminds me of the honey whole
>>> wheat bread that I normally make. And that's weird because there is no honey
>>> or whole wheat in it.
>>
>> Interesting because lately I've been buying (and enjoying)
>> 'Nature's Own' Honey Wheat Bread. Just a toasted piece of that
>> with butter is a very tasty treat.
>>
>> Anyway, congrats on your bread victory!
>
> I have been baking my own bread for 25 years.
>
> In my experience, the dough needs to be as soft as possible, but just enough
> flour to stop it really sticking to your fingers.
>
> Flour on your hands will help.
>
> If the dough is hard to knead, then it will not rise as much as it should.
> Yeasts are not superhuman.
>
>
Rye doughs are different though. They are sticky at "normal" levels of
hydration.