I started a plain 65% flour+water+poolish, mixed it up and left it to sit for a few hours before kneading. When I came back, I discovered I hadn't stirred all the way to the bottom of the bowl. Stirring it in after the fact, I now have horrible lurking lumps of flour that hardened into damp cement. They flatten and stretch when I squeeze them, but still don't incorporate evenly.
Is there a way to force them to incorporate, or do I chuck this 1kg of flour and start over?
Details:
- 400g 50/50 bread flour poolish from my ongoing starter
- 800g bread flour
- 450g water
Best Answer
It's not a big deal, you can use it. Just add all the water for the next step of the process when you're ready and mix it up really well, getting the lumps out, then add the rest of the flour and other ingredients.