I haven't made Tony G.'s Master Dough with Poolish in quite a long time, sticking rather with a Lehmann-style formulation using IDY and no starter. Since I've been conditioned to using IDY and not having to activate it in a small amount of water I completely overlooked the 70g called for separately in Tony's recipe. I didn't realize it until the dough started coming together and was straining my KA mixer. I immediately stopped the mixer, realized the omission of the water, then added in the 70g H2O.
It took a while for that new addition of water to be uniformly absorbed into the dough ball. I mixed on low for 2-3 minutes with the ball kinda just swirling around in a puddle in the bowl. Then I let it rest for 10 mins and had much better results mixing. About 6 more minutes mixing and it resembled a "normal" dough ball that I'm used to.
Question: can dough absorb "forgotten" water after initial mixing? What effects would this have relative to a normal ball?
I'll find out in a couple days when I bake it.
