I'm testing the flavor of a bread recipe and trying to use it as a benchmark for other recipes as well. In Rose Levy's Bread Bible, she says that pate fermentee is used to give the unique and nuty taste in the next batch of dough. What I am hoping for, is a reduced time for the pre-ferment. Not by a lot, but at least a few hours.
I know the longer bread has to pre-ferment, the better and nuttier the flovor will be. So is it safe to say that a pate fermentee will increase the flavor?
For example, if the recomended preferment is for 2-10 hours, can I allow a poolish to pre-ferment for 8 hours and add the pate ferment? I'm not so much looking for a short cut as much as unique ways to increase flavor as well.
Thanks for any help you can offer.