How many ways can you mess up a recipe? But success is a poor teacher, so let's see what can be learned here. To begin with, Acme's Herb Slab uses a poolish -- normally. But when you didn't make one the night before, and you have some dough that was refrigerated overnight, and you think you can be clever, you throw caution to the wind and wing it.
No Poolish? No problem -- use the refrigerated dough as a scrape dough.
Too thick? No problem -- add some more liquid.
Too gloppy now? No problem -- add some more flour.
Too stressed about the mess you've just made? Read the directions.
What started as a bread recipe turned into a science experiment.
Keep going.... What is the worst that can happen?
By the way, I used Giusto's Unbleached Artisan Flour with 12% protein and 0.52% ash.
Later in the day, I took pity on the gloppy mess added some flour. It is still is pretty slack so -- fingers crossed -- I think it will "work".
The finished loaf actually turned out OK - but I think it would have been much better had I followed the instructions.
By the way, I used Giusto's Unbleached Artisan Flour with 12% protein and 0.52% ash.
Later in the day, I took pity on the gloppy mess added some flour. It is still is pretty slack so -- fingers crossed -- I think it will "work".
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| Gloppy Mess |
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