bread with both sourdough starter and poolish/preferment
I have been researching some foreign recipes which involve translation. I have yet to bake these recipes as there is always something lost in translation. After much research I found an intriguing recipe that uses a yeasted poolish fermented for 12+ hours, ripe sourdough and fresh yeast in the final dough. Does anyone have any recipes or baked bread that involves both a poolish/preferment and sourdough starter ?