Pre-ferments, why not pre-ferment the whole recipe?
Hi - I'm not a newbie bread baker, but new to the idea of pre-fermenting part of a recipe. Why not just ferment the whole thing?
I've done artisan bread in 5 and sometimes the dough stays in the fridge too long and sorta becomes sourdough-ish. Seems like it develops a pretty nice flavor that way, so I'm wondering what the whys-and-wherefores are.