Artisan Bread in 5 Minutes a day- wholewheat help please!
I am a newcomer to artisan bread but having tried Jasons croccadillo ciabatta bread I can't stop experimenting! I am now delving into Artisan Bread in Five minutes a day and have had good results using the master recipe so tried the whole wheat sandwich today. It seems to have fermented into a beery sort of substance and seems more like a sort of alcoholic poolish rather than a dough. the results are disappointing too- chewy. cake like crumb- my darling husband commented that it looked like banana bread. The recipe seems to have a lot of yeast and honey in it- I have read that reducing the yeast and increasing the proof time would be a good idea- does anyone have any tweaks to recommend- what can I do with the boozy dough I have? Use it as a poolish? It really looks like one- bubbly and loose and strong smelling after just a couple of hours.. any advice appreciated