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Thrustvector-
I tend to mix starter, flour and then water and leave for about 45-60 mins. Then add salt (often as a salt solution) and then keep adding more water but gradually.
If I add too much water the dough becomes slippery and slimy. I will let that liquid puddle on the counter and knead the rest of the dough until it starts to feel less slippery, I’ll then roll the dough in the slop on the counter and knead that in. I am finding it easier to work a slightly dry dough and then add water than trying to recover an overly wet dough.
dancing james
What I am finding is that by adding 450ml all at once I never really get the dough to behave. So I start with 150ml and then keep adding 25-50ml. I do this up to about 350 -400 ml. And then leave to autolyse. Next I’ll add salt and more water (about 30-50ml). Then continue kneading and adding more water gradually. I might then leave for 30-60 mins before a bit more adding of water and kneading. Crucially I am now finding recipes that just produced a wet dough (and I couldn’t add all the water) are now able to take up all the water and often a significant amount more.
There are some nice advantages to working with a dry feeling dough - a lot less sticks to me or the bench. I tend to spread the dough out, simple it with my knuckles and spread a little water over the surface. I then fold it back over itself like an envelope before kneading the water in.