Hi,
I have recently been experimenting with poolish, and love the results. However I have several issues that I need help with, one of them is 'slashing' the dough...... the dough is so wet add sticky it is not possible as even a scalpel just 'drags' !
All comments gratefully received.
Thanks !
Thicken it up - easy to do. Enjoy!
I have been reducing the water in the main mix by 10 gms each time and am now down to 80g but still tacky and too much to shape. If I let the dough sit on a surface it will just sink into a thick pancake shape !
Recent thread: https://www.thefreshloaf.com/node/71971/problem-proofing
to be slashed.
It is possible to let a poolish ferment too long. Any mor info? How does the poolish behave before adding it to main dough?
After 16 hrs (we have a cool house) the Poolish looks vibrant and full of bubbles !