I'm using the recipe from this website and I haven't even gotten past the dough stage. I'm following along the video as he adds 250 g of water to 500 g of flour and mixes. I get a COMPLETELY different product when the mixer is finished though. I don't understand it. I've tried 7 times today and used half a bag of flour. While his dough stretches out real nice and keeps its shape after resting, mine retracts into this little fat piece of shitty dough and I have no idea why. I think it's something to do with overdeveloping the gluten but there's no way that could be, because one of the times I tried it I did it by hand, just tossing in the water until it was all in and only then mixing. Still the same. I think if I got past this phase it should be pretty easy but for some reason I can't figure it out. Honestly I have zero idea what to do. Please help. I'm dying.
bon appetit
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