my daily bread: a semi failure, but a tasty semi failure.
ok, so i tried the my daily bread recipe: http://www.thefreshloaf.com/recipes/mydailybread. 
here's my preferment/poolish. no picture after the 18 hr ferment.
liquidy. bubbly after 18 hours.
here's my autolyse. i don't get it. i had 3 C bread flour (less than the 1 lb in the recipe) and 1 C (8 oz?) water. should it be so dry?
anyway, i soldiered on. after 10 minutes, i decided i'd try to combine all ingredients and knead it. it didn't combine. the autolyse stayed lumpy and the poolish thickened up a little around it, if you can imagine.
the dough handled well, i think. here's a picture of the final product:
the crust tastes like popcorn. not what i was going for, but still delicious.
you can see the crumb here. you can clearly see a lump of dense autolyse flour/water at far right.
more pictures here:http://my.opera.com/nosabe332/albums/show.dml?id=484480 .
why was the autolyse so dry?
should i score immediately before the loaf goes in the oven? i scored half an hour before baking, and the whole thing kept rising in the mean time, so it wasn't as pronounced.
oven spring is a huge topic in these forums.. do you think the crust hardened too soon? i didn't have enough surface tension (it was a bit flimsy going in)? not enough steam (i had boiling water into a large tray)? lost too much heat trying to coordinate pouring water into the pan, misting the walls and bread?
thanks for the input!