Pros/Cons for prefermenting a whole recipe
Assuming I'm not baking for a business or production line, would it be better to preferment not just a small percentage of a recipe, but the entire batch for say 24 hours? [edit -->] Many recipes call for creating a sponge, but I'm not understanding the benefit of making a sponge vs. mixing the entire recipe and letting it sit as long as the sponge.
Are there any problems that arise when fermenting an entire batch for such an extended period of time - problems that may not occur when letting only a small batch ferment for so long?
My favorite rustic white bread loaf recipe, on one hand, calls to let the dough sit for 24 hours - so I started getting curious as to why so many bakers preferment small batches instead of the entire recipe.