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There are too many "doughs" in the recipe, and I don't(!) see how you can "pull the dough into the centre" while you are still adding the water. So I will try to re-write the recipe myself using my own knowledge of this recipe. I don't know what a recipe is doing here anyway; WikiCooking may be a new concept to consider Jodosma (talk) 19:53, 28 January 2013 (UTC)Reply
"At this point the dough may seem quite wet." To whom? Compared to what? The dough is 50% flour and 50% water, which is dry by bread baking standards. Pelarmian (talk) 09:49, 3 July 2014 (UTC)Reply
