Poolish fed vs. Straight Mix Then long ferment
Ok I understand what the poolish is used for or Biga, pre ferment in general. Ive recently baked a very simpl flour water salt yeast dough. 70% hydration, 1 lb ap flour, 2 tsp salt, 11.2 oz water and 1tsp yeast. Mixed on my KAid until a nice satin smooth finish. This went right to the refridge overnight and into today actually, total time about 20 hours in the cool. Took it out stretch and fold another rise about 90 mins. Shaped into a batard type shape another 30 min rest and baked 475 with 4 oz water for steam 22 mins. Great color in just 8 mins into it and it looks and smells great. It behaved exactly as if I used a poolish maybe even better. What are your thoughts on a straight mix with slow ferment without poolish or pre ferment?