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?
- 400g 50/50 bread flour poolish from my ongoing starter
- 800g bread flour
- 450g water