The hydration level really does make or break the dough. I started with a standard 50% hydration recipe but found that bumping it up to 55% gave me a much more workable texture. The eggs need to be at room temperature before you start mixing them in, otherwise the dough comes out stiff and hard to knead. I usually crack them into a bowl first and let them sit for about fifteen minutes. When you are kneading, pay attention to how the dough feels rather than just going by time. It should be smooth and slightly tacky but not sticky. If it is too dry, add a tiny bit of water. If it is too wet, dust with a little more flour. Letting the dough rest in the fridge overnight actually gives you a better flavor and makes it even easier to roll out. I have been using semolina flour for dusting the work surface because it does not stick as much as all-purpose flour. The whole process is forgiving once you get the feel for it.
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We decided to structure the workshop around three main phases rather than the five we originally discussed. The first phase will focus on identifying common challenges people are facing in their day-to-day work. The second phase will be about brainstorming solutions in small groups, and the third phase will be about committing to actionable steps. I think keeping it to three phases will make the session feel more focused and less overwhelming. We will need to prepare some guiding questions for each phase to keep the conversation on track. I am also planning to have a flip chart in each corner of the room so each group can capture their ideas visually. At the end, each group will present their top three takeaways. I am aiming for the whole session to run about ninety minutes, which should give us enough time to go deep without losing people's attention. Let me know if you think we should adjust the timing or add anything to the agenda.