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800 g Poilâne flour
26 g ww flour
50 g rye flour
700 g water
216 g levain.
Kitchen conditions were within range of my usual baking procedures.
Overnight proof and regular shaping.
At all stages, the dough was really soupy. Shaping was nearly impossible. Regardless, I managed to get the dough into linen-lined bannetons and baked it.
To say the least, not much rise!
I'm thinking for whatever reason I needed much less water than the recipe called for because of the flour. The taste is very good, though the crumb is a bit wet.
Thoughts please.
Thanks
The amount of water you need depends on the flour and the humidity in your environment.
80% is on the high side. I would try 70% and if that works fine try a litte more water until feel you reach the limit.
Unfortunately, I used up all of the Poilâne flour, so I'll not be repeating this recipe with the same flour.
Thanks for the input. That pretty much confirms what I thought.
Waterlogged, and possibly overfermented - 11% prefermented flour feels like a bit much for an overnight bulk proof.