I find the dough super wet (90% hydration according to your measurements) and it’s hard to get it to develop gluten (is that because of the caraway!?). I’d love to see your in-progress photos to help me figure out what’s not working.
@Alex: As you left the comment to a photo of a easter bunny, I have no clue, which recipe you mean. Maybe the potato caraway bread? A lot of the water here is bound from the “Pellkartoffelmehl” which is NOT the same as Kartoffelmehl (=potato starch). If you mean this recipe: What kind of potato flour did you use?
I find the dough super wet (90% hydration according to your measurements) and it’s hard to get it to develop gluten (is that because of the caraway!?). I’d love to see your in-progress photos to help me figure out what’s not working.
@Alex: As you left the comment to a photo of a easter bunny, I have no clue, which recipe you mean. Maybe the potato caraway bread? A lot of the water here is bound from the “Pellkartoffelmehl” which is NOT the same as Kartoffelmehl (=potato starch). If you mean this recipe: What kind of potato flour did you use?