I always tell my students that i am a sticky kind of person when it comes to mixing doughs, you will know this when you attend my class, because i will make you mix a sticky, slightly sticky, slightly stiff etc., dough.
Some panaderos will shun away from sticky doughs like this but not me, part of the challenge and it makes a softer bread in the end, not too many bread makers know that.
It was getting dark, i started around 3 pm when i found out guests are coming so i have to hurry. I hate working under the light, and i don't want to miss TV Patrol as well. When i do special recipes such as this, i don't ask for help. I do everything from the mixing to make-up, scaling and filling, greasing pans etc., It's like i am in a trance, this is my moment, reflecting while my fingers do much of the work so i want to keep my square footage to myself as much as possible. I sent my helper home early, no need to wait up for me.
Finally done and in the proofer, it was 5 pm roundabout, it will take at least an hour and a half to proof these lovely doughs, i used a sponge so it will proof much faster than regular doughs for sure. Cleaning up my space, one of the cardinal rules in baking and cooking, CLEAN AS YOU GO and even if we have helpers to do the cleaning, you still need to scrub that table and tidy up the tools you used.
I think i ate two pieces even before they had a change to cool down and 2 more when i woke up. At least they are made from Whole Wheat so i don't feel that much guilty. The recipe i used is just an ordinary regular dough, i just added 25% cracked wheat, molasses and 17% dark brown sugar. No hanky panky there.