Those ratios looked off to me so I tried it out today.
Now, the amount of moisture a flour will absorb depends on many things, including its age, source and your climate. I'm in an arid region of Canada, and our flours are typically harder than most. Having said that, I'm lucky enough to have access to relatively fresh, locally milled flour.
So as I said, this moisture ratio looked off to me compared to what I usually bake with.
At 300 ml of water, I didn't even get a dough that would combine. I added about a tablespoon and a half of extra water, and still got a much firmer dough than I would usually want. After resting for 20 minutes, folding it left creases as it wouldn't stick to itself.
I've got it rising now, so we'll see if it still turns out, but if you're trying this with typical American store-bought 0 or 1 flour, I would recommend starting with 5-10% more water and adding flour if necessary once it's combined.
Now, the amount of moisture a flour will absorb depends on many things, including its age, source and your climate. I'm in an arid region of Canada, and our flours are typically harder than most. Having said that, I'm lucky enough to have access to relatively fresh, locally milled flour.
So as I said, this moisture ratio looked off to me compared to what I usually bake with.
At 300 ml of water, I didn't even get a dough that would combine. I added about a tablespoon and a half of extra water, and still got a much firmer dough than I would usually want. After resting for 20 minutes, folding it left creases as it wouldn't stick to itself.
I've got it rising now, so we'll see if it still turns out, but if you're trying this with typical American store-bought 0 or 1 flour, I would recommend starting with 5-10% more water and adding flour if necessary once it's combined.