I have been so excited to try this method and started a batch yesterday. It bubbled over the first 18 hour rise. When I went to fold it and let it rest for 15 min before the second rise, it was still a wet mess. No problem. Others have mentioned this.
I am almost through my 2 hour rise and it is still a wet mess and doesn't sping back when poked - it just sticks to my finger. I used 1.5 c water, 3 c flour, 1/4 tsp yeast and 2 tsp salt. It probably isn't 70 degrees in my house but others have mentioned that as well.
I will still bake it to see if this method is truly foolproof but am curious... Thoughts on this one? TIA.
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