February 26, 2009 - 3:30pm
Retarding poolish,levain
I'm relatively new to baking and I want to try use prefermented dough(poolish into my ciabatta bread.my book says to let it rest in room temperature( 18C- 21C) for about 12-16 hours. What I really want to know is if its possible to slow down the process to it takes about 24-28 hours instead.
I know that addings some salt and putting in the fridge would slow it down but I have no clue since I have absolutely no experience with prefermented dough.