Help with Jeffrey Hamelman's Poolish Baguette
I've been trying this for the last 2 days. The only thing I can do with this, is to make it into at best a ciabatta type - too soft, and difficult to hold together dough.
1st try - using the home formula, I divide by 3 to get the measurement, as i didn't want to make too much. Well, after the 1st rise, the dough was sticky and there was no way I could hold it together. It just slumps down every time I try pulling it together. So, I thought perhaps I got my water and bread mixture all wrong.
2nd try - using the home formula again, this time, followed to the tee, same results as above. There was no way I could shape as it was too soft.
Help!! Did anyone try this exact home formula? What did I do wrong?