Biga final dough question
Hey all,
I made some Biga. I used Forkish's recipe from his book. I've never done Biga before and thought it would be similar to Poolish. This dough did not have me add too much extra flour but my final dough was very wet and was very tough to fold. I'm a pretty good baker and have checked my steps and did everything correctly. Its so wet I cannot poke it to proof check. Any advice?