Too much pre-ferment?
I've been having great success using a 100% poolish fermented for 16-18 hours prior to final mixing. However my loaves leave a little to be desired in terms of final rise and volume. It occurred to me this morning (too late to do anything about it for today's batch) that perhaps too large a percentage of my flour was prefermented. A little quick math tells me that the prefermented portion represents 55-60% of the total flour. The yeast may just be running out of raw flour before they have a chance to lift the final rise. Am I on the right track?