Help a newbie troubleshoot?
Not sure if there's a subforum for this (if not maybe one can be created?) but need some help figuring out what went wrong with a dough I made yesterday.
Poolish - 24 hr ferment
500g - white flour
500g - water
1/8tsp - yeast
Final mix - 3 hr bulk fermentation
450g - white flour
50g - whole wheat flour
250g - water
21g - salt
3g - yeast
Following method found in "Flour, Water, Salt, Yeast" by Ken Forkish.
I've made the recipe several times and have had great results so far, however, yesterday's batch came out of bulk fermentation lacking any strength. Dough resembled a super high hydration dough fresh off of autolyse and had a similar consistency. Tried to knead the dough but wasn't able to develope any strength or tension and ended up scrapping it and starting over. Any thoughts? Sorry I didn't think to get a pic at the time.
Any help or insight would be greatly appreciated.