Adding Pate Ferment to dough
I have been use pate ferments for my dough lately over a poolish. So the question comes in the mixing. Hamelman recommends adding the pate ferment after the flour and water and salt come together. Whereas the poolish is added to the water and the flour in the beginning. (I am assuming the pate ferment is about 60% hydration vs a 100%-125% poolish) So when I wait to add the pate ferment I get streaks in the dough. I usually pre ferment the wheat, spelt, barley- whatever whole grain I am using. So it really streaks. I know this is from I guess not kneading enough. But I mixed for almost 10 min the DLX and did stretch and folds. So why can't you add the pate ferment to the water, dissolve it, then add the rest of the flour? Is there a reason behind not adding it in the beginning?