Well I am quite new to this but I have been doing enough reading that my brain might pop any monent now. Despite all my research I have yet to come across any mention on my problem(s). I could really use some help so thanks in advance.
I am having trouble incorperating my 100% hydration preferment into my autolysed flour. My flour/water is autolysing quite nicely, almost passing the windowpane on its own. I then try to add my preferment and it is like oil and water they just don't want to mix. I mix as best I can and eventually just pour then out together and start my kneading. Any suggestions as to how to get them together a little better or is this normal? I find this leads to my real problem, lumpy dough. Even after quite a long process of kneading (I am learning the french fold) I have small, some up to pea sized, lumps of the autolysed flour that will not go away unless I pinch them into the dough. What do I do about this?
One other real quick question. What would you consider "good" oven spring? An extra 10%, 50% 100%?
Thanks so much for your help.