February 21, 2014 - 6:09pm
Trouble incorporating sugar
In my pretzels, all of the hyrdration is in the poolish. When I later incorporate the 2T of brown sugar into the final dough...I have A LOT of trouble getting the sugar to incorporate and almost inevitably find small lumps despite doing my best to mix all the dry together first.
Any suggestion? Should I switch to a liquid sweetener like molasses?