Preferments and Slack Doughs
I’m new to the site and a relative beginner overall. I’ve been baking my way through FWSY for some time, and I’ve run into an issue with preferments I can’t seem to find an answer to on here: my doughs using preferments (whether biga or poolish) keep coming out very slack. I’ve tried more stretch and folds and shorter ferment times, but nothing seems to work. In the seconds between banneton and Dutch oven, they spread pretty dramatically. It’s still good bread, but disappointing nonetheless.
Any suggestions at all would be very much appreciated.
Thanks in advance!