artisan try - very slack dough
Hi Everyone --
im new here - and pleased i just found this forum -- seems pretty active and sophisticated.
i have been trying for the last few weekends to work with slacker and slacker doughs. this was so slack that while i have learned to knead this type (using a technique i learned from Michael Jubinsky), i am still not good enough with the further downstream handling and this did not have as much oven spring as it should have had. i had to be too rough getting it from the couche to the peel and then scoring was way too rough in that my lame kept dragging.
this open irregular crumb is pretty much what i am looking for, but im looking for the rest of it.
this was a pretty traditional poolish baguette recipe (Reinhart), from pooilsh at room temp for @12 hrs, initial machine mixing and development, finished kneading by hand.
any suggestions for how i keep improving things? comments?