I started last night with an experimental poolish, 1/8 tsp yeast 1 cup AP flour and 1 C water. This morning I added that to 5 C flour, 2 tsp yeast (proofed with sugar and 1 C water) and 1TBS salt. I mixed by hand and started kneading and after ten mins this is what I had:
So I posted it in the photos forum with a plea for help and figured out that I added a whole cup too much flour! It was a dry, dry dough, tearing when I pushed on it and not sticking to itself whatsoever.
So in a desperate effort to save my overnight investment I put it in the cuisinart with about 2/3 C water and let it spin. It mixed in well and I kneaded it for a few more minutes, this is what I had then:
Much better but I still had some doubts. I let it rise for about 4 hrs total, folding every once and a while, cut it in two and let the boules proof for about 30 mins. Next time I will proof for an hour and see what happens! I baked them and oh my did they turn out well! Crusty and chewy and moist and full of flavor. The best crumb yet!
Yummy! Thank you TFL!
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I saw your earlier post and it's great to see you were able to figure out the problem, correct it and turn out with a fantastic looking loaf! Good save!
you sure knew how to save that boule! that was really clever too...and such wonderful results! great going, maximolly.
This is such a great site!