Biga Poolish Pate Fermentee
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Reading Reinhart BBA etc. regarding Biga and Pate Fermentee (not so much Poolish) I noticed that the preparation of these preferments involve kneading and proofing much the same as you would for any final dough.
Since I presume neither gluten nor trapping carbon dioxide, bulk/volume are major concerns for a preferment, why are these stages of kneading, proofing and degassing necessary in a preferment? Is this something I also need to do with poolish? (I don't think I've ever successfully had a poolish 'double in volume' btw).