Questions in the wonderful world of Poolish
Firstly- the background info:
So in my quest to bake the ultimate baguette (and aren't we all on that quest) i resigned early on to learn using "Poolish containing recipes" if for no other reason than that is the standard method for Coup du Monde and other competition baguettes. Ergo.... if the best baguettes in the world can be made by that method then thats the method I'm gonna use.
Ok so here's the question-
What is the highest ratio of poolish weight to remaining flour weight in a recipe to yeild a positive result. I.e. at what level does the beneficial nature of the poolish crest on the "makin it better" graph and begin to make your bread worse... and why? I.e. why not just take the total amount of water in the recipe, poolish included, add an equal weight of flour to make the poolish, and then just add the remaining flour, remaining yeast, and the salt when you're ready to knead the actual dough.
For instance i happen to know the recipe for the best baguettes i've ever tasted and the recipe calls for poolish in a ratio of 68% the weight of the weight of the flour in the final dough... 68% is not a number one pulls out of thin air.What is the logic, i wonder.
Your help is appreciated.