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?