Rescuing runny dough
Something happened while I was weighting my flour/water in the middle of a lunch rush at the restaurant. While first mixing to autolyse, It felt very wet, but I didn't think too much about it. I let it do it's thing and took the dough home. After one hour ALY, I added the salt and levain and then realised that I must have overwatered or under floured the dough. It felt like 90% hydration. A sloppy mess.
I tried to create some strength during final mixing, and the first fold but no way, this thing was ready for the compost pile. Still, I decided to add some late whole wheat flour. And I did. And it help a little. Had to super handle the poor dough in order to incorporate this fresh batch of wheat but what was I to do?
Is this a proper way of saving the day? Has anyone tried this and what were the consequences?
I baked the bread today and it's delicious. Quite flat and dense but yummy. The crust is pretty chewy and kind of leaves you with a tired jaw, but at least we have bread.
Also, it blistered more than usual. Here are some pics.