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I have made this twice, and I am not sure if there is something I am doing wrong. The dough is never as sticky as pictured above. It is more the consistency of regular dough. Any adjustments you suggest I make? I did see some comments about altitude, I am at sea level. Thank you so much!
Hi Cristen, it would be helpful to know how the baked bread turns out. What I can tell you is that a drier dough is a sign of too much flour or too much handling. This dough should not be kneaded at all, this can cause a flat dense Barbari. Hope this answers your question. I would suggest using 1-2 tbsp less flour and see how it works for you.
I have made this twice, and I am not sure if there is something I am doing wrong. The dough is never as sticky as pictured above. It is more the consistency of regular dough. Any adjustments you suggest I make? I did see some comments about altitude, I am at sea level. Thank you so much!
Hi Cristen, it would be helpful to know how the baked bread turns out. What I can tell you is that a drier dough is a sign of too much flour or too much handling. This dough should not be kneaded at all, this can cause a flat dense Barbari. Hope this answers your question. I would suggest using 1-2 tbsp less flour and see how it works for you.