Is this from not having a tight enough ball? I tried to get it tighter but it was very sticky. I will try this again. waiting for that 12-14 hour preferment was so hard! I went for the 12 since my kitchen is 75 degrees.
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Casey! Well done. I see you posted the interior shot on a separate post.
as I suspected... try a 10 hr poolish next time under the same conditions (temp, humidity, same hydration)
Also what is that loaf in the top left corner hiding off the page? It looks pretty good too!
I am trying this again tomorrow. I am going to do a ten hour pre ferment for my poolish. And, I may shape the boule twice. I vacillate between reading a recipe literally and filled with eager anticipation to get the dough started. I am learning to feel and recognize the dough.
Warm Regards,
Casey
I made the 75% WW boule the other day. That shape was way tight. It looked really nice. The WW is so dense Compared to hydration doughs.
Warm Regards,
Casey