Amount of poolish in Hamelman's baguette and pain rustique
This weekend I received my copy of Hamelman's "Bread" and it's fantastic. I made a boule from his poolish baguette recipe and his pain rustique.
I was completely surprised by the difference in taste between the two breads. Both were terrific, but the pain rustique tasted like no yeast bread I have ever tasted. I was blown away.
In bakers percentages, the poolish baguette (66% hydration) uses 99% poolish compared to the added flour in the final dough (I used 216 grams of poolish at 219 grams of flour). The pain rustique (69% hydration) uses 200% (!) poolish compared to added flour (233 grams of poolish at 117 grams of flour).
My question is, does this taste come from the amount of poolish used in the recipe? And if it does, what stops me from adapting this recipe to using even a higher percentage of poolish? Would it be possible to only add enough flour to get to a reasonable hydration, without any added water?
How does the amount of poolish affect the fermentation?
Thank you in advance...