So I made this with a poolish and followed all the steps in the book flour water salt yeast. But after my folds the dough is still sticky and wet and didn’t form a firm ball as discribed. Can I leave it like this for my 6 hour bulk fermentation or is there something I can do?
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So I made this with a poolish and followed all the steps in the book flour water salt yeast. But after my folds the dough is still sticky and wet and didn’t form a firm ball as discribed. Can I leave it like this for my 6 hour bulk fermentation or is there something I can do?