So, I got airless English Muffins, now I'm making pain de campagne honfleur
I let it ferment overnight - smells wonderfully sour. I mixed in the hot water, then salt, and then added the flour as said. It was still soupy, added a bit more flour (equally of white and white whole wheat) and kneaded it in a VERY wet dough with the DLX mixer with the dough hook. I didn't take it out of the bowl, but put my hands on it and I 'could' get it out, but it would be like that slime you can make.. So, I left it and It's now on it's first rise.
I have no idea how I'll be able to shape it in this wet condition, but I was afraid to add more flour as I have problems with getting air bubbles. Everything always rises as it should, but never gets oven spring, or with the English muffins last night, griddle spring.
So... with the rise, will it become more manageable? Or will I be adding quite a bit of flour in the last knead and shaping?