pain sur poolish (my daily bread) - re wetness of dough
hi i made pain sur poolish yesterday for the second time. i used the recipe posted by floyd on this site, adapted from village baker. this time i used the 10oz of water rather than the 12 but it was still really wet. it was delicious, heaps of holes, different sizes. but the dough was way too wet and soft.
i just wanted to know is this how its supposed to be? i thought it was supposed to be a normal loaf of bread (because of the name) it turned out flat like ciabatta. the taste is amazing, will definately make again, very addictive. appreciate any tips. does anyone have pics of this bread (dough, crumb etc)
also one last question, how long can poolish be kept at room temp.?