December 31, 2024 - 7:06am
not enough salt
mixed up a miche without my fave tools, a reliable scale.
it is on day 2 of a 2 day fridged ferment.
but it's blown up way more than I expected. I suspect I may not have enough salt in the dough.
Should I try to mix more salt in the fold and shape time or cut the dough in half for fold & shape and bake 2.?
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I would be concerned about trying to add salt during S&Fs at this point because you would have to give the dough a good workout to distribute the salt evenly.
I think the tendency of the dough to spread out should be the deciding factor. Of course, that's harder to judge when the dough is cold. If it seems to be able to hold a shape pretty well, I would just degas and stretch it and carry on. If it doesn't want to hold a shape well but doesn't flow out into a pancake, your idea of dividing it should help. Also, if you can shorten the remaining time until shaping, I'd do that.
TomP
k. Time will tell. Hoping to keep as one.
turned out OK, but I should have shaped them as ciabatta, that was more fitting for the hydration I ended up with from lack of reliable measurement.