I suck at surface tension
I've been working on a french loaf since last night, and the verdict is, I suck at this. I started my poolish last night with 1 c. of flour 1 c water and 1/8t. yeast. Sat over night.
This morning I added 3.5c. flour, 1 t. yeast, 2 t. salt, autolysed the bread for 30 minutes, folded, rise an hour. folded, rise an hour. folded rise an hour (keep in mind the dough is supposed to be manageable after 2 folds). folded, rise an hour, folded rise an hour. attempted to pre-shape.... dough still too unmanageable. folded... rising again. This fucking bread isn't EVER going to be done. I fucking suck.
I posted my dilemma on The Fresh Loaf... maybe they'll be able to tell me what I'm doing wrong.
This morning I added 3.5c. flour, 1 t. yeast, 2 t. salt, autolysed the bread for 30 minutes, folded, rise an hour. folded, rise an hour. folded rise an hour (keep in mind the dough is supposed to be manageable after 2 folds). folded, rise an hour, folded rise an hour. attempted to pre-shape.... dough still too unmanageable. folded... rising again. This fucking bread isn't EVER going to be done. I fucking suck.
I posted my dilemma on The Fresh Loaf... maybe they'll be able to tell me what I'm doing wrong.