How best to mix pre-ferment throughout dough
I have a great baguette recipe but I struggle with ensuring that the pre-ferment that I've prepared the night before gets evenly distributed through the dough. It's a tricky problem, since you're trying to blend a soft gooey mixture through a new batch of flour, yeast, salt and water.
Anyone got any tips? Common sense tells me to make up the fresh four/yeast/salt first, blend thoroughly, and then add the pre-ferment before adding the warm water. I've also reversed the adding of warm water and pre-ferment. In both cases, the resulting mass is susceptible to have lumps. I have tried the dough hook but it doesn't seem to get the job done.