PR poolish ciabatta - flawed recipe?
I've made the dough for Reinharts poolish ciabbat. The poolish looked and felt right, but the dough doesn't.
It's rather stiff, not gloppy as I'd expected. Barely stretched under it's own weight.
I wonder is there any opinion that the book recipe is flawed in some way?
It seems low on the water measure at 6 tbsp to 3/4c.
I'm sure it'll taste fine, but it won't be ciabatta from what I see right now.
12z water room temp
1/4 tsp yeast
1 3/4 tsp salt
1 1/2 tsp yeast
3-6z luke warm water