Finding the right dough consistency for artisan bread may take some practice, but once you get it, it’ll feel natural. Here’s a simple guide to help you:

1. Texture

• Feel: When you first mix everything together, the dough should be sticky, but not too wet. It should stick to your fingers a little but come off easily from the bowl.
• Elasticity: After kneading (or folding) for about 10-15 minutes, the dough should spring back if you poke it gently. This shows that the gluten is well developed.

2. Hydration Level

• Artisan breads usually have more water in them (about 60-80%) compared to regular breads. This means the dough will feel wetter and might be a little tricky to handle. But this extra water helps create a nice crust and airy texture.

3. Dough Windowpane Test

• Take a small piece of dough and stretch it gently. If it can stretch into a thin film without breaking, you’re doing great! This test is called the windowpane test and means the gluten structure is strong.

4. Resting and Rising

• Keep in mind that your dough will change as it rises. At first, it might look a bit messy, but give it some time to rest. As it rises, it will become smoother and softer, which is what you want.

Trust your gut! With practice, you’ll learn to feel when your dough is just right. The flavors and textures of your artisan bread will show how well you did. Happy baking!